A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."
Author: Florence Fabricant
This rich fall lasagna from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., makes an excellent main course for vegetarians and meat-lovers alike.
Author: Tara Parker-Pope
Author: Mimi Sheraton
Author: Alex Witchel
Author: Jennifer Steinhauer
Author: Mimi Sheraton
Author: William Grimes
Author: Pierre Franey
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation...
Author: Pierre Franey
Author: Molly O'Neill