Think beyond pink. Here is a recipe for a fresh ham - uncured, unsmoked, straight from the butcher - roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic...
Author: Sam Sifton
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty white fish) is offset by the crunchy almonds. Serve...
Author: Nigella Lawson
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo,...
Author: Dana Bowen
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers...
Author: Sara Bonisteel
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied...
Author: Molly O'Neill
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble...
Author: Amanda Hesser
Author: Amanda Hesser
Author: David Tanis
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning...
Author: John Willoughby
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. "I was in the mood for veal and red wine," she wrote in The Times...
Author: Amanda Hesser
Author: Molly O'Neill
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When...
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came up with this recipe inspired by her upbringing...
Author: Ligaya Mishan
Author: Wolfgang Puck
Author: Amanda Hesser
Jean-Georges Vongerichten, the chef and an owner of Jo Jo, discovered this pairing one night when he tried a stuffing for poussin with the fish and buttermilk. It worked. The combination of fish and buttermilk,...
Author: Amanda Hesser
Author: Moira Hodgson
Here is a traditional recipe from Hangzhou, a Chinese city long known for its gorgeous scenery and place in the Southern Song Dynasty. From that era comes this chicken, which is stuffed with a savory pork...
Author: Craig Claiborne And Pierre Franey
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the dish, sometimes called dolmas, Ms. Tayyar prepares...
Author: Tejal Rao
Author: Barbara Kafka
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York. There are now locations in St. John and Hong Kong. With the restaurant,...
Author: Matt Lee And Ted Lee
Author: Dorie Greenspan
Author: Florence Fabricant
Author: Amanda Hesser
This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can also be cooked a day ahead. Its flavors deepen...
Author: David Tanis
Author: Nigella Lawson
Author: Marian Burros
Author: Marian Burros
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
Author: Jonathan Reynolds
This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work can be done rather quickly ahead of time.
Author: Patricia Wells
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Linda Wells
Author: Molly O'Neill
Author: Amanda Hesser
Author: Andrea Reusing
Author: Jonathan Reynolds
Author: Molly O'Neill
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
Author: Craig Claiborne
Author: Moira Hodgson
Author: Molly O'Neill
Author: Nancy Harmon Jenkins