Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
Author: Alex Witchel
Author: Joyce Howe
Author: Nigella Lawson
Author: Joanna Pruess
Author: Ken Hom
Author: Amanda Hesser
Author: Amanda Hesser
Author: Marian Burros
Author: Marian Burros
Author: Melissa Clark
Author: Florence Fabricant
"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
Author: Mark Bittman
Author: Marian Burros
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: Pierre Franey
Author: Florence Fabricant
Author: Florence Fabricant
Author: Pierre Franey
Author: Moira Hodgson
Author: Mark Bittman
Author: Molly O'Neill
Author: Elaine Louie
Author: Pierre Franey
Author: Molly O'Neill
Author: Jeff Gordinier
Author: Christine Muhlke
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: Moira Hodgson
Author: Molly O'Neill
Author: Pierre Franey
Author: Florence Fabricant
Author: Florence Fabricant
Author: Charlie Trotter
Author: Marian Burros
Author: Barbara Kafka
Author: Molly O'Neill
Author: Craig Claiborne
Author: Moira Hodgson
Author: Mark Bittman
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: Marian Burros
Author: Randy Kennedy
Author: Robert Farrar Capon
This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.
Author: Bryan Miller And Pierre Franey
Author: Florence Fabricant
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