Author: Molly O'Neill
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
Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how...
Author: Florence Fabricant
Author: Marian Burros
Author: Moira Hodgson
Author: Amanda Hesser
Author: Craig Claiborne
Author: Joan Nathan
If you're looking to boost flavor, spices are a natural. There are perhaps no cuisines that use spices more deftly than those of India. Borrowing a technique...
Author: John Willoughby
Author: Joyce Howe
Author: Nigella Lawson
Author: Christopher Idone
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes,...
Author: Mark Bittman
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would "capture their attention." This hearty, kid-friendly casserole...
Author: Pierre Franey
Author: Jacques Pepin
Author: Moira Hodgson
Author: Elaine F. Weiss
Author: Melissa Clark
Author: Florence Fabricant
Author: Marian Burros
Author: Elaine Louie
Author: Moira Hodgson
Author: Moira Hodgson
Author: Marian Burros
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate...
Author: Joan Nathan
Author: Jacques Pepin
Author: Florence Fabricant
A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth...
Author: Jacques Pepin
Author: Richard Flaste And Pierre Franey
Author: Jacques Pepin
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served...
Author: Nigella Lawson
Author: Florence Fabricant
Author: Marian Burros
Author: Richard Flaste And Pierre Franey
Author: Amanda Hesser
General Tso's chicken is named for Tso Tsung-t'ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition,...
Author: Fuchsia Dunlop
Author: Susan Herrmann Loomis
Author: Marian Burros
Author: Melissa Clark
Author: Joyce Howe
Author: Melissa Clark
This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: Kim Severson
This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are...
Author: Sam Sifton
Author: Mark Bittman