Author: Richard Flaste And Pierre Franey
Author: Pierre Franey
Author: Kim Severson
Author: Jacques Pepin
Author: Joan Nathan
Author: Pierre Franey
Author: Amanda Hesser
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
Author: Charlie Trotter
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't...
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Christopher Idone
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are...
Author: Martha Rose Shulman
For home cooks craving this deep, savory stew, we've turned to Ginette Mathiot's "Je Sais Cuisiner" ("I Know How to Cook"), an authoritative cookbook for French housewives first published in 1932, and...
Author: Julia Moskin
Author: Pierre Franey
Author: Jeff Gordinier
Author: Moira Hodgson
The Thai-style version of duck à l'orange here requires only a little more work. It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the...
Author: Nigella Lawson
Author: Jacques Pepin
Author: Elaine Louie
Author: Craig Claiborne And Pierre Franey
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste...
Author: Nigella Lawson
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Author: Moira Hodgson
Author: Florence Fabricant
I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France. I wonder if it's really because lentils and beans...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Mark Bittman
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté...
Author: Jacques Pépin
Author: Molly O'Neill
Author: Marian Burros
"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable,...
Author: Ken Hom
Author: Florence Fabricant
Author: Marian Burros
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent...
Author: Alex Witchel
General Tso's chicken is named for Tso Tsung-t'ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition, and Tso is one of their best-known historical...
Author: Fuchsia Dunlop
Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been a staple of Southeastern Junior League cookbooks since...
Author: Sam Sifton
Author: Jacques Pepin
Author: Gary Shteyngart
Author: Pierre Franey