The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart...
Author: Brett Anderson
Author: Bryan Miller
This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish...
Author: Sarah DiGregorio
Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Marian Burros
Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans' Gentilly neighborhood. It contains...
Author: Brett Anderson
This rich, tangy Iranian chicken stew from Azita Houshiar is a highlight of the Persian holiday Shab-e Yalda, a winter-solstice tradition that predates...
Author: Sam Sifton
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante...
Author: Martha Rose Shulman
Author: Regina Schrambling
Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay holds heat for a longer period of time than other materials....
Author: Kay Chun
This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form...
Author: J. Kenji López-Alt
Author: Trish Hall
Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of...
Author: Pierre Franey
Author: Craig Claiborne
Author: Molly O'Neill
Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts...
Author: Ligaya Mishan
Author: Florence Fabricant
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines....
Author: John Willoughby
Author: Nigella Lawson
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt,...
Author: Sarah DiGregorio
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Craig Claiborne And Pierre Franey
This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those...
Author: Sarah DiGregorio
Author: Florence Fabricant
Author: Moira Hodgson
Author: Jane Sigal
Author: Barbara Kafka
Author: Nancy Harmon Jenkins
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella,...
Author: Tejal Rao and Alexa Weibel
Alligators can be legally hunted from the last week of August to the end of October in Louisiana, but can also be farm-raised and purchased whole or in...
Author: Christina Morales
Author: Pierre Franey
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
This is quite similar to minestrone al pesto or soupe au pistou. But this rustic soup goes aquatic, adding shellfish (or bivalves and cephalopods if you...
Author: David Tanis
Author: Colette Rossant
Author: Marian Burros
This hearty soup from the Colombian Andes uses a handful of ingredients and takes only a few minutes of active time to put together. It's traditionally...
Author: J. Kenji López-Alt
Author: Craig Claiborne With Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: David Leite
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich - a perfect cool weather meal rounded out...
Author: David Tanis
Author: Florence Fabricant
Author: Molly O'Neill
Dried shiitake mushrooms bring a hearty flavor, not to mention wonderful nutrients, to this dish.
Author: Martha Rose Shulman
Author: Ann Barry