Author: Marian Burros
Author: Molly O'Neill
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker...
Author: Sam Sifton
Author: Trish Hall
Author: Matt Lee And Ted Lee
Here is a cheap beef dinner of uncommon flavor, perfect for serving to a crowd. It calls for the process known as indirect grilling, in which you build...
Author: Sam Sifton
Author: Ron Alexander
Author: Nancy Harmon Jenkins
Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking)...
Author: Sam Sifton
Author: Jane Sigal
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer...
Author: Mark Bittman
A well-prepared turducken is a marvelous treat, a free-form poultry terrine layered with flavorful stuffing and moistened with duck fat. When it's assembled,...
Author: Amanda Hesser
Author: Amanda Hesser
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main...
Author: Julia Moskin
Author: Molly O'Neill
Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.
Author: Jonathan Reynolds
Author: Joan Nathan
Author: Florence Fabricant
Author: Regina Schrambling
Author: Molly O'Neill
Author: Linda Wells
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since...
Author: Melissa Clark
Author: Jonathan Reynolds
Author: Pierre Franey
Author: Isabel Costa
When a large crowd is coming over, it's easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe. Their solution?...
Author: Matt Lee And Ted Lee
This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb's crust a beautiful glossy appearance and helps infuse it...
Author: Mark Bittman
Author: Pierre Franey
Author: Dorothy Allison
Author: Colette Rossant
Author: Craig Claiborne
Author: Melissa Clark
Author: Florence Fabricant
Author: Trish Hall
Author: Karen Kochevar
Author: Florence Fabricant
This Passover holiday recipe, an ancient jewel of Jewish Provençal cooking, feels modern with our new love of Swiss chard. It is traditional to use a...
Author: Joan Nathan
Author: Molly O'Neill
Author: Molly O'Neill
Author: Barbara Kafka
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Nancy Harmon Jenkins