Author: Moira Hodgson
Author: Joan Nathan
Author: Eric Asimov
Author: Linda Wells
Author: Bryan Miller
Author: Molly O'Neill
Author: Amanda Hesser
Author: Jacques Pepin
Beans are traditionally fried in lard, but I use a small amount of grapeseed or sunflower oil instead, and rely on the broth from the beans for flavor. This is a great buffet dish for a Mexican dinner...
Author: Martha Rose Shulman
Author: Eileen Yin-Fei Lo
Author: Pierre Franey
This is inspired by a recipe in Patricia Wells's "Vegetable Harvest." The flavors are both sweet and pungent. Serve it on its own or over rice; Thai purple sticky rice looks particularly pretty against...
Author: Martha Rose Shulman
This recipe comes from Diane St. Clair, a dairy farmer in Vermont. It uses a buttermilk marinade both to flavor the meat and to tenderize it slightly. A wet rub of mustard and savory gets slathered onto...
Author: Julia Moskin
Author: Paula Wolfert
Author: Florence Fabricant
Author: Marian Burros
Author: Craig Claiborne
Author: Robert Farrar Capon
Colonel Hawker is said to have been Wellington's fowling officer. His recipe was given to me by my friend, the late Angus Cameron.
Author: Jason Epstein
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes....
Author: David Tanis
Author: William Norwich
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Trish Hall
Author: Molly O'Neill
Author: David Tanis
Author: Melissa Clark
Author: Joanna Pruess
Author: Oliver Schwaner-Albright
This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before...
Author: Sam Sifton
Author: David Tanis
Author: Pierre Franey
Author: Nigella Lawson
Author: Robert Farrar Capon
Author: Pierre Franey
The duck meat is meant to be simmered well ahead of the final cooking, so this recipe can be prepared several days ahead. (In the process, a bonus broth is achieved, some of which is used to make the sauce....
Author: David Tanis
Author: Pierre Franey
Author: Eric Asimov
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich...
Author: Sam Sifton
Maybe don't order pad Thai this weekend and make it yourself? Here's a recipe to offer both an excellent facsimile of what's available from your favorite Thai place and the satisfaction that comes with...
Author: Jennifer Steinhauer
Author: Craig Claiborne
I have thought a lot about fried chicken because Americans love it. The idea for a potato crust on it came to me from frozen Tater Tots. I loved their crunch and thought if I coated the chicken with potatoes...
Author: Michel Richard
Author: Eileen Yin-Fei Lo
Author: Aleksandra Crapanzano
The grand aioli of Provence, a classic dish of simply poached seafood and vegetables, is as unassuming as some of the sauvignon blancs we tasted.But an assertive garlic sauce alongside it becomes a game...
Author: Florence Fabricant
Author: Craig Claiborne