Author: Amanda Hesser
Author: Linda Wells
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian...
Author: Florence Fabricant
This recipe comes from 1998, when Gordon Ramsay was not a known television personality but rather a chef and owner at Aubergine in London. In this dish,...
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can...
Author: David Tanis
Author: Nigella Lawson
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Christopher Idone
Author: Florence Fabricant
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the...
Author: Tejal Rao
Author: Regina Schrambling
Author: William Grimes
Author: Jonathan Reynolds
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York. There are now locations...
Author: Matt Lee And Ted Lee
Author: Andrea Reusing
Author: Marian Burros
The mixture of juicy watermelon and luscious pork fat make the effort of this project recipe well worth it. The recipe requires making a kind of quick...
Author: Melissa Clark
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Barbara Kafka
Author: Florence Fabricant
Author: Mark Bittman
Jean-Georges Vongerichten, the chef and an owner of Jo Jo, discovered this pairing one night when he tried a stuffing for poussin with the fish and buttermilk....
Author: Amanda Hesser
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Zarela Martinez
Author: Nora Kerr
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
Author: Julia Reed
Author: Moira Hodgson
Author: Florence Fabricant
Author: Mark Bittman
Barbecue beef tongue, a bold, richly succulent dish that suited the unseasonal weather. The recipe is somewhat surprising. I expected the tongue to be...
Author: Florence Fabricant
Author: Craig Claiborne
Author: Barbara Kafka
Author: Craig Claiborne
Author: Marian Burros
Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares...
Author: Florence Fabricant
Author: Moira Hodgson
Author: Molly O'Neill
Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew...
Author: Florence Fabricant
Author: Marian Burros