Author: Craig Claiborne
This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms....
Author: William Grimes
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Joan Nathan
Author: Florence Fabricant
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Jacques Pepin
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Amanda Hesser
Author: Mark Bittman
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Linda Wells
Author: Bruce Cost
Author: Amanda Hesser
Author: Florence Fabricant
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs. Steamed lamb shoulder is wonderfully succulent and tender,...
Author: David Tanis
Author: Bryan Miller And Pierre Franey
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather.
Author: Florence Fabricant
Author: Barbara Kafka
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Joan Nathan
Author: Jacques Pepin
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
Author: Marian Burros
This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren't a necessity, but pick some up if you can. You'll...
Author: Malcolm Mclaren
Author: Amanda Hesser
Author: Molly O'Neill
Author: Joan Nathan
Author: Marian Burros
Author: Jonathan Reynolds
The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten...
Author: Joyce Wadler
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Linda Wells
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Jonathan Reynolds
This recipe requires an oven with a top broiler.
Author: Sandra Ballentine