Author: Elaine Louie
Author: Mark Bittman
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: Amanda Hesser
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Author: Joanna Pruess
Author: Marian Burros
This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican...
Author: Joan Nathan
Author: Molly O'Neill
"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well...
Author: Ken Hom
This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat,...
Author: Nigella Lawson
Author: Marian Burros
Author: Ken Hom
Author: Pierre Franey
Author: Mark Bittman
Author: Florence Fabricant
Author: Christine Muhlke
Author: Pierre Franey
Author: Moira Hodgson
Author: Craig Claiborne
Author: Florence Fabricant
Author: Alex Witchel
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan. These short...
Author: Nick Fox
Author: Molly O'Neill
Author: Mark Bittman
Author: Jeff Gordinier
Author: Randy Kennedy
Author: Moira Hodgson
Author: Florence Fabricant
Author: Molly O'Neill
I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France....
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Charlie Trotter
Author: Marian Burros
Author: Barbara Kafka
Author: Molly O'Neill
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
For home cooks craving this deep, savory stew, we've turned to Ginette Mathiot's "Je Sais Cuisiner" ("I Know How to Cook"), an authoritative cookbook for...
Author: Julia Moskin
Author: Moira Hodgson