Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or...
Author: Molly O'Neill
This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have...
Author: Susan Spungen
Author: Julia Reed
Author: Tara Parker-Pope
Author: Molly O'Neill
Author: Craig Claiborne
Author: Moira Hodgson
Author: Barbara Kafka
Author: Florence Fabricant
This is an elegant soup that I've served at dinner parties as well as family dinners. It has a spicy depth of flavor, resulting from the combination of pickled capers, pickled jalapeños (don't substitute...
Author: Martha Rose Shulman
Author: Robert Farrar Capon