Author: Mark Bittman
These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried bean (cannellini is pictured here); do not used...
Author: J. J. Goode
Author: Moira Hodgson
My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots. It's time-consuming, especially if I'm roasting more than four peppers at once...
Author: Melissa Clark
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Regina Schrambling
If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling beans, such as cannellini beans or cranberry...
Author: David Tanis
These crisp-edged lamb ribs, from the chef Ignacio Mattos, are a fine match for a spicy Corsican red wine. If you are unable to special-order lamb ribs from your butcher, you can trim your own. Buy a rack...
Author: Florence Fabricant
Author: Molly O'Neill
This recipe appeared in The Times in an article by Charlotte Hughes. In Hughes's original recipe, she called for three bay leaves; I used only one. And since chilies are now commonly available, I used...
Author: Amanda Hesser
The great Joël Robuchon had interesting things to say about lobsters, some of which may be taken with a grain of sel, for example his preference for Brittany lobsters, especially those from Finistère,...
Author: Jason Epstein