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Lamb and White Bean Casserole

Author: Florence Fabricant

Bobotie

The South African national dish, bobotie, is a meat pie of coarsely ground lamb with plenty of curry, bay or lemon leaves and fruits, covered with a custard...

Author: Marian Burros

Chicken Tarragon Pot Pie

This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast...

Author: Julia Moskin

Lapin A La Bourguignonne (Rabbit With Red Wine Sauce)

Author: Craig Claiborne And Pierre Franey

Swiss Chard Tart

Author: Barbara Kafka

Daube Provencal

Author: Molly O'Neill

Arroz Con Pollo Risotto

Why should anyone raise an eyebrow if an American chef decides to combine the best of an Italian cooking technique with a deservedly popular Spanish recipe?...

Author: Marian Burros

Edith Klein's Cholent

Author: Florence Fabricant

Quail and Lentil Casserole

Author: Marian Burros

Veal In Red Wine Sauce (Meurettes De Veau)

Author: Craig Claiborne And Pierre Franey

Low Fat Ratatouille

Author: Florence Fabricant

Estouffat With Duck Sausage

Author: Florence Fabricant

Portuguese Smothered Cod

Author: Molly O'Neill

Mushroom and Cabbage Casserole

Author: Florence Fabricant

Cazuela de Elsa

Author: Barbara Kafka

Dfina (Moroccan Bean Stew)

Author: Florence Fabricant

Biba Baked Beans

Author: Florence Fabricant

Pot Roast A La Marseillaise

Author: Florence Fabricant

Meal in a Dish For Sunday Supper

Author: Marian Burros

Veal In Red Wine Sauce (Meurettes De Veau)

Author: Craig Claiborne And Pierre Franey

Chicken Tarragon Pot Pie

This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast...

Author: Julia Moskin