The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands...
Author: Pierre Franey
This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer...
Author: Martha Rose Shulman
Author: Nigella Lawson
This rich fall lasagna from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., makes an excellent main course...
Author: Tara Parker-Pope
A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."
Author: Florence Fabricant
Author: Florence Fabricant
Author: Alex Witchel
Author: Mimi Sheraton
Author: Florence Fabricant
Author: Mimi Sheraton
Author: Jennifer Steinhauer
Author: William Grimes
Author: Pierre Franey
Author: Molly O'Neill
Author: Pilar Viladas
Author: Nigella Lawson
Author: Craig Claiborne And Pierre Franey
Author: Marialisa Calta
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands...
Author: Pierre Franey
This rich fall lasagna from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., makes an excellent main course...
Author: Tara Parker-Pope
A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Alex Witchel
Author: Craig Claiborne And Pierre Franey
Author: Jennifer Steinhauer