Think beyond pink. Here is a recipe for a fresh ham - uncured, unsmoked, straight from the butcher - roasted slowly in the oven beneath a shower of salt...
Author: Sam Sifton
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking....
Author: Amanda Hesser
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with...
Author: Florence Fabricant
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce...
Author: Molly O'Neill
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented...
Author: David Tanis
Author: Bryan Miller
Author: David Tanis
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. "I was in the...
Author: Amanda Hesser
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty...
Author: Nigella Lawson
Author: Molly O'Neill
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat...
Author: David Tanis
Author: Molly O'Neill
Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes...
Author: Gish Jen
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips....
Author: Sara Bonisteel
Author: Amanda Hesser
Author: Florence Fabricant
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop...
Author: Matt Lee And Ted Lee
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years,"...
Author: Dana Bowen
Author: William Norwich
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works:...
Author: John Willoughby
Author: Amanda Hesser
Author: Pierre Franey
Author: Moira Hodgson
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came...
Author: Ligaya Mishan
Author: Amanda Hesser
A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people - that is, nonchefs. I've worked through all...
Author: Mark Bittman
Author: Moira Hodgson
Author: Wolfgang Puck
Author: Amanda Hesser
Author: Florence Fabricant
Author: William Norwich
Author: Dorie Greenspan
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking. It takes planning...
Author: Melissa Clark
Author: Ken Hom
Author: Moira Hodgson
Author: Mark Bittman
Author: Mark Bittman
Author: Molly O'Neill
Author: David Tanis
There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you...
Author: Mark Bittman
Author: Nigella Lawson
Author: Marian Burros
Here is a traditional recipe from Hangzhou, a Chinese city long known for its gorgeous scenery and place in the Southern Song Dynasty. From that era comes...
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Author: Fran Schumer
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work...
Author: Patricia Wells