Author: Jean Anderson
This is the dish that the chef Marcus Samuelsson made for President Obama when he visited the restaurant Red Rooster Harlem. This is an easy braise with wonderful flavors - plum sauce, lemongrass, soy...
Author: Emily Weinstein
Author: Moira Hodgson
Author: Moira Hodgson
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Alex Witchel
Author: Pierre Franey
Author: Jacques Pepin
This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs...
Author: Melissa Clark
This hearty vegetarian dish, served with couscous, can be made ahead and uses the bounty of vegetables from late summer and early fall. And when the weather turns cold and winter rolls in, canned tomatoes...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Robert Farrar Capon
Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.
Author: Melissa Clark
Author: Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.
Author: Martha Rose Shulman
Author: Bryan Miller And Pierre Franey
Author: Mark Bittman
Author: Moira Hodgson
Author: Celia Barbour
Author: Marian Burros
Author: Marialisa Calta
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Florence Fabricant
Author: Amanda Hesser
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little...
Author: Marian Burros
This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto, with terrific results. They contributed not only great flavor but a rich green color...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Leslie Land
Author: Pierre Franey
Author: Craig Claiborne
Author: Julie Sahni
As every politician since Huey Long -- or possibly Madison himself -- has said, ''We can do better.'' And in Louisiana, they have, by doing the unthinkable: deep-frying an entire turkey in a bubbling vat...
Author: Jonathan Reynolds
Here is a simple and gorgeous main dish that both celebrates spring and tastes like it. The perfect meal for a long, lazy afternoon or a Sunday evening. Boneless shoulder of lamb is ideal because you can...
Author: David Tanis
Author: Amanda Hesser
Author: Nancy Harmon Jenkins
Author: Enid Nemy
Beans can be made ahead and get better after sitting a few days. The red wine, cooked down to syrup, adds intensity, complexity and that certain company-worthy fanciness to the whole thing. Whether you're...
Author: Melissa Clark
Author: Florence Fabricant
Author: Molly O'Neill
This Asian noodle dish is a simple combination of greens seasoned with ginger, garlic and pork. For a vegetarian version, you could substitute tofu for the pork.
Author: Martha Rose Shulman
Author: Sam Sifton
This Middle Eastern dish may include fried stale pita bread doused with chicken or turkey stock in a casserole and topped with the other ingredients. In the days after Thanksgiving, I'm likely to have...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey