Author: Pierre Franey
Here's a Tex-Mex dish of great distinction, taken from the version served at the old El Jardin restaurant in Houston. The recipe offers extremely good instruction on roasting the peppers, information that...
Author: Joe Drape
Author: Moira Hodgson
Author: Joanna Pruess
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Just 1 1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but...
Author: Mark Bittman
Author: Molly O'Neill
Author: Dena Kleiman
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Eileen Yin-Fei Lo
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: David Tanis
Author: Jacques Pepin
Author: Elaine Louie
Author: Moira Hodgson
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Bryan Miller And Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Pierre Franey
At the chef Marc Forgione's restaurant Marc Forgione in the TriBeCa neighborhood of Manhattan, this dish is served as an appetizer, with small cull lobsters used as the main ingredient. Made with bigger...
Author: Sam Sifton
Author: Craig Claiborne
Like blueberries, red cabbage contains anthocyanins, phytochemicals that some experts believe may have powerful antioxidant and anti-inflammatory properties. The nutritional attributes of red cabbage don't...
Author: Martha Rose Shulman
Gish Jen, the author of "Mona in the Promised Land," shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was "suspicious" of her mother's cooking. "I mean, I never ate...
Author: Molly O'Neill
Author: Pierre Franey
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight....
Author: Nigella Lawson
Author: Julia Moskin
Author: Pierre Franey
This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called...
Author: David Tanis
Author: Molly O'Neill
Green garlic and luscious spinach are both in abundance in the markets right now. If you can't find soba (buckwheat noodles), you can serve the stir-fry with brown rice or other grains.
Author: Martha Rose Shulman
Author: Donna St. George
Author: Kim Severson
Author: Frederic Van Coppernolle
Author: Moira Hodgson
I love curry, but on the whole I am not interested in cooking that involves too much spice-grinding or many-layered processes. Thus this chicken masala is my version of a curry: it demands little effort...
Author: Nigella Lawson
Author: Marian Burros
I'd always thought that flanken was specific to boiled beef or soup. But a little research divulged that the brawny cut is hugely popular in braises (and pot-roasting is arguably the same as braising),...
Author: Melissa Clark