Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
Author: Anthony Bourdain
Author: Marian Burros
This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn't as easy to find here as halibut or Arctic char, both of which I've used for the dish. Pacific halibut...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Jacques Pepin
Author: Amanda Hesser
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn't want to put on a top layer of...
Author: Martha Rose Shulman
Author: Regina Schrambling
For decades, chicken has been America's most familiar culinary canvas - and its popularity continues to grow. This recipe is adapted from Michel Richard, the chef of the French-California restaurant, Citrus,...
Author: Molly O'Neill
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
Author: Oliver Schwaner-Albright
Author: Leslie Bruni
Author: Craig Claiborne
Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the...
Author: Mark Bittman
Author: Molly O'Neill
Author: Robert Farrar Capon
These spicy noodles are based on a classic Malaysian noodle dish, Mee Goreng, but I've reduced the number of ingredients. With origins in North India, the dish lends itself well to the Indian Papadini...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Moira Hodgson
Author: Sam Sifton
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Kent Black
Author: Marian Burros
Author: Mark Militello
Author: Moira Hodgson
This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta. The vegetables are bound with a rich béchamel laced with grated...
Author: Melissa Clark
Author: Molly O'Neill
Roasted apricots go well with savory dishes like these chicken breasts, which are called scaloppine when they're pounded thin, as they are here. When you pound meat thin like this, you can get a lot out...
Author: Martha Rose Shulman
Author: Molly O'Neill
I made this with cod, but you can also use a firmer fish, which you can grill or broil as well as sear and bake, as I do in this recipe. Cut the beets and apple very small - about 1/8 inch dice. The sweet...
Author: Martha Rose Shulman
Author: Molly O'Neill
"I would rather be the kosher Rachael Ray than the kosher Martha Stewart," Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein's popular "Kosher by Design"...
Author: Julia Moskin
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
The chef and gardener Deborah Madison has been writing almost entirely about vegetables for more than 25 years. This recipe comes from her book"Vegetable Literacy," which breaks down the universe of vegetables...
Author: Julia Moskin
Author: Molly O'Neill
Author: Moira Hodgson
Author: David Tanis
Author: Pierre Franey
Author: Molly O'Neill
Author: Joan Nathan