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: Molly O'Neill
You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the...
Author: The New York Times
Author: Molly O'Neill
Author: Florence Fabricant
This is a dramatic dish, like a molded eggplant parmesan inside a double crust. It makes a great vegetarian dinner party main dish.
Author: Martha Rose Shulman
Sin-sul-lo is a Korean soup of many ingredients, served in a round, cylindrical bowl surrounding a funnel that serves as a chimney. It may be one large pot to serve many or individual pots at each place...
Author: Craig Claiborne
Author: Pierre Franey
Author: Regina Schrambling
Author: Molly O'Neill
Author: Moira Hodgson
Author: Molly O'Neill
Author: Florence Fabricant
Author: Nancy Arum
Author: Martha Rose Shulman
In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia...
Author: Regina Schrambling
Author: Melissa Clark
Author: Mark Bittman
Author: Linda Wells
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I. It gained popularity in Montreal after the city hosted Expo in 1967. It is made with diced...
Author: Julia Moskin
Author: Pierre Franey
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros
Author: Moira Hodgson
Author: Florence Fabricant
Author: Molly O'Neill
Author: Bryan Miller
Author: Pierre Franey
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Bryan Miller And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
Author: Christine Muhlke
Author: Jason Epstein
Author: Bryan Miller
Author: Marian Burros
Author: Jonathan Reynolds
Author: Amanda Hesser
In Turkey, okra is often stewed with lamb or chicken. I liked this dish so much that I made it twice in one week, the second time for a big dinner party. It's adapted from Ghillie Basan's recipe in "Classic...
Author: Martha Rose Shulman
Chicken, cauliflower, olives, tomatoes, feta - this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic. The recipe uses skinless chicken legs or thighs; you could...
Author: Martha Rose Shulman
Author: Florence Fabricant
Stroganoff actually has a French connection going back to the 19th century. Aristocratic Russians of the time had commercial and cultural ties with France, and many upper-class Russians employed French...
Author: Pierre Franey
Author: Rozanne Gold
Author: Bryan Miller And Pierre Franey
Author: Molly O'Neill
Author: Christine Muhlke
Author: Elaine Louie