If greens, raisins, nuts and grains of rice all symbolize prosperity, then you'll do well to make this recipe for your New Year's Eve party. Collard greens are great stuffing leaves; they are large and...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Jacques Pepin
Author: Floyd Cardoz
Author: Moira Hodgson
Meatloaf can be casual, for a weeknight dinner, or fancy, for a Sunday feast. It can be made of turkey or beef, pork or veal. It is relatively cheap to make and, when combined with mashed potatoes, provides...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Mark Bittman
Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week's recipes in my farmers'...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. "Vushka" means little ears in Ukrainian, and with their curvy whorls, that's just what they look like, especially when they turn...
Author: Julia Moskin
Author: Barbara Kafka
Author: Craig Claiborne
Author: Sarah Belk
Author: Nancy Harmon Jenkins
If you don't want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below). It's delicious either way. Because of the moisture in the kohlrabi, your...
Author: Martha Rose Shulman
You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten...
Author: John Willoughby and Chris Schlesinger
Author: Molly O'Neill
Author: Moira Hodgson
Author: Moira Hodgson
When I create a dish, I am apt to give it a name - at the very least as a point of reference. When I made a dish with chicken breasts and small white onions, mushrooms and a little dry white wine, it reminded...
Author: Pierre Franey
Author: Elaine Louie
Author: Julia Reed
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out. So I cooked up some short-grain brown rice and stirred it in toward...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: John Willoughby
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
You've probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven't, now is the time). But this one is bolder, brighter and more deeply...
Author: Melissa Clark
This technique, called red cooking, involves simmering meat with soy sauce, sugar and sweet aromatics like star anise and cinnamon. It happens in a wok, but instead of a quick high-heat stir-fry, it is...
Author: David Tanis
Author: Pierre Franey
Meatloaf is the quintessential comfort food, the antithesis of fancy restaurant fare. Eat it hot with creamy mashed potatoes or, for greater ease on the cook's part, with baked potatoes and a bowl of chive-flecked...
Author: Nigella Lawson
Author: Pierre Franey
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird. (The thighs, which needs more cooking time, are pressed...
Author: Melissa Clark
Author: Molly O'Neill
Author: Bryan Miller
Use portobello mushrooms for this. They are meaty and make for a very substantial pie. You can omit the feta for a vegan version of this pie
Author: Martha Rose Shulman
Author: Marian Burros
Serve this hearty ragout on its own or with pasta or whole grains.
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Jacques Pepin
Author: Matt Lee And Ted Lee
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general...
Author: Sam Sifton
Author: Florence Fabricant