Author: Barbara Kafka
Author: Molly O'Neill
Author: Molly O'Neill
This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb's crust a beautiful glossy appearance and helps infuse it with an herbal scent. You first make a pesto-like...
Author: Mark Bittman
Author: Karen Kochevar
Author: Molly O'Neill
Author: Florence Fabricant
Author: Richard Flaste And Pierre Franey
Author: Barbara Kafka
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Ron Alexander
Author: Moira Hodgson
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with...
Author: Oliver Schwaner-Albright
This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer the ingredients in a deep roasting pan. Then walk...
Author: Mark Bittman
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
This Passover holiday recipe, an ancient jewel of Jewish Provençal cooking, feels modern with our new love of Swiss chard. It is traditional to use a whole veal breast with all the bones, but that makes...
Author: Joan Nathan
Author: Mark Bittman
Author: Molly O'Neill
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with...
Author: Nigella Lawson
Author: Moira Hodgson
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Joan Nathan
Author: Dorothy Allison
Author: Moira Hodgson
Author: Florence Fabricant
Author: Molly O'Neill
Author: Julia Reed
Author: Colette Rossant
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for...
Author: Melissa Clark
Author: Moira Hodgson
Author: William Norwich
Author: Amanda Hesser
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day...
Author: Kim Severson
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced...
Author: Melissa Clark
Author: Bryan Miller
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly...
Author: The New York Times
Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most...
Author: David Tanis
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with each meaty shank garnished with bright...
Author: Julia Moskin
Author: Jason Epstein