Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the...
Author: Florence Fabricant
Author: Molly O'Neill
Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don't eat meat, you can make the mole with vegetable broth and enjoy...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Craig Claiborne
This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried...
Author: Joan Nathan
Author: Pierre Franey
Author: Moira Hodgson
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness. Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute...
Author: Melissa Clark
Author: Florence Fabricant
Author: Moira Hodgson
Author: Moira Hodgson
This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans. I came across a vegetarian rendition of the stew in Louisa Shafia's wonderful new book, "The New Persian...
Author: Martha Rose Shulman
Author: Bryan Miller
Author: Marian Burros
Author: Moira Hodgson
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged...
Author: Sam Sifton
Author: Jonathan Reynolds
Author: Kathleen Beckett-Young
Author: Pierre Franey
The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called "olive oil dishes" (or ladera), because they...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Marian Burros
"It is difficult to travel abroad without picking up an idea or two about cooking," Pierre Franey opened his 1982 column that featured this recipe. Spicy from hot red-pepper flakes and crisp from a mix...
Author: Pierre Franey
Author: Bryan Miller
Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don't they're capable of doing it for you quickly....
Author: Mark Bittman
Author: Jeremy Gerard
This recipe comes from a longtime fisherman from the East End of Long Island, the husband of artist Annie Sessler (who makes fish prints). He prepares bass and bluefish with recipes from his days cooking...
Author: Brett Martin
Author: Pierre Franey
Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook "Jerusalem." It is at once a sauce and vegetable...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Elaine Louie
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Richard Flaste
Author: Marian Burros
Author: Craig Claiborne
Author: Jacques Pepin
This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint. Once assembled, this fragrant stew takes only about an hour to cook....
Author: David Tanis
Author: Moira Hodgson
Author: Elaine Louie
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Craig Claiborne