Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex,...
Author: Melissa Clark
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make....
Author: Martha Rose Shulman
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that...
Author: Pierre Franey
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with...
Author: Mark Bittman
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can...
Author: Jacques Pépin
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Author: Martha Rose Shulman
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance...
Author: Mark Bittman
This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it...
Author: Florence Fabricant
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew,...
Author: Sam Sifton
This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils,...
Author: Martha Rose Shulman
Author: Pierre Franey
This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite...
Author: Julia Moskin
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand....
Author: Alex Witchel
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery."...
Author: Florence Fabricant
Author: Sam Sifton
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their...
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Author: Mark Bittman
Author: Jacques Pepin
Author: Moira Hodgson
Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been...
Author: Sam Sifton
Author: Florence Fabricant
Author: Moira Hodgson
Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it...
Author: Mark Bittman
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness...
Author: Martha Rose Shulman
Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One...
Author: Melissa Clark
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages...
Author: Florence Fabricant
Author: Richard Flaste And Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
Author: Gary Shteyngart
Author: Molly O'Neill
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel...
Author: Francis Lam
Author: Patricia Wells
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode...
Author: Sam Sifton
This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.
Author: Patricia Wells
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
Author: David Tanis