Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Robert Farrar Capon
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste...
Author: Mark Bittman
Author: Pierre Franey
Turkey cutlets are a great buy at most supermarkets. These thin medallions of turkey are perfect if you want to add small amounts of meat to a stir-fry. For the best texture, velvet the turkey before stir-frying...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Molly O'Neill
Author: Moira Hodgson
Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy...
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Craig Claiborne
Author: Mark Bittman
Author: Craig Claiborne
Author: Moira Hodgson
Author: Alex Witchel
Author: Regina Schrambling
Author: Pierre Franey
Author: Pierre Franey
These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this...
Author: Martha Rose Shulman
Author: Leslie Land
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Amanda Hesser
Author: Pierre Franey
Author: Marian Burros
The Romans make a classic dish in the spring with very young milk-fed lamb. Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water with...
Author: Kim Severson
Author: Molly O'Neill
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
This recipe takes a nursery-food staple of the sort that both high American WASPs and low British aristocrats popularized in the middle of the last century and outfits it with culinary pearls and diamonds:...
Author: Sam Sifton
This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Joan Nathan
Author: Marian Burros
Author: Moira Hodgson
Author: Florence Fabricant
Author: Molly O'Neill
Author: Meredith Etherington-Smith
Author: Melissa Clark
Author: Florence Fabricant
Author: Bryan Miller
Author: Molly O'Neill
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: Mark Bittman
Author: Amanda Hesser
Author: Marian Burros