Author: Marian Burros
Author: Molly O'Neill
Author: Craig Claiborne
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Author: Florence Fabricant
Author: Melissa Clark
Author: Linda Wells
Author: Molly O'Neill
This recipe was a happy accident. Justin Smiley, one of the chefs at Barbuto in the West Village of Manhattan, froze a batch of gnocchi. But the chef Jonathan...
Author: Florence Fabricant
Author: Susan Herrmann Loomis
Author: Jonathan Reynolds
This recipe requires an oven with a top broiler.
Author: Sandra Ballentine
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Fred Ferretti
Author: Marian Burros
Author: Molly O'Neill
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
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: Hal Rubenstein
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: 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
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
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
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
Author: William Norwich
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
Author: Pierre Franey
Molly O'Neill brought this recipe to The Times in 2000. It calls for brining the meat for 8 to 12 days, but you can cheat. Even a few days will yield tender...
Author: Molly O'Neill
Author: Florence Fabricant
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: Julia Reed
Author: Nigella Lawson
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