Author: Moira Hodgson
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
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: Marian Burros
Author: Florence Fabricant
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: Florence Fabricant
Author: Barbara Kafka
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Regina Schrambling
Author: Molly O'Neill
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: Mark Bittman
Author: Molly O'Neill
Author: Linda Wells
Author: William Grimes
Author: Florence Fabricant
Author: Barbara Kafka
Author: Nigella Lawson
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
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
Author: Marian Burros
Author: Nora Kerr
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: Moira Hodgson
Author: Andrea Reusing
Author: Florence Fabricant
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: Molly O'Neill
In this French dish, the meat of the lobster is cooked in a creamy mustard sauce then returned to its shell for baking. This recipe is adapted from the...
Author: Jonathan Reynolds
Author: Jonathan Reynolds
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
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: Mark Bittman
Author: Craig Claiborne
Author: Mark Bittman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Florence Fabricant
Author: Pierre Franey
Author: Julia Reed
Author: Molly O'Neill
Author: Maura Egan
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
Author: Zarela Martinez
Author: Molly O'Neill