Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Jason Epstein
Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here,...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Bruce Cost
This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling...
Author: William Grimes
Author: Linda Wells
Author: Barbara Kafka
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the...
Author: Julia Moskin
Author: Joanna Pruess
Icelanders eat lamb at an impressive annual rate, as Jason Epstein noted in his 2002 Times magazine article. While there, he and his friends prepared a few pounds of lamb loin, browning them in butter...
Author: Jason Epstein
Author: Christopher Idone
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Jacques Pepin
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs. Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook....
Author: David Tanis
Grilling has become my favorite way to cook fish, especially when it's still whole. This way the meat is protected by the skin and bones, which allows for gentle cooking, even over low heat. Here, I use...
Author: William Norwich
Author: Joan Nathan
Author: Molly O'Neill
Author: Jacques Pepin
Author: Amanda Hesser
Author: Joan Nathan
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather.
Author: Florence Fabricant
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Barbara Kafka
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
Author: Shizuo Tsuji
Author: Craig Claiborne And Pierre Franey
Author: Fred Ferretti
Author: John Willoughby
Author: Craig Claiborne
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
This recipe was a happy accident. Justin Smiley, one of the chefs at Barbuto in the West Village of Manhattan, froze a batch of gnocchi. But the chef Jonathan Waxman needed some right away, so he threw...
Author: Florence Fabricant
Author: Nigella Lawson