Author: Florence Fabricant
Author: David Leite
When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
This is a big, comforting soup - nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve...
Author: Martha Rose Shulman
Author: Ann Barry
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance...
Author: Linda Wells
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart. When Eric Ripert waves his wand, it emerges dressed for a holiday...
Author: Florence Fabricant
Dried shiitake mushrooms bring a hearty flavor, not to mention wonderful nutrients, to this dish.
Author: Martha Rose Shulman
Here, Ms. Shulman adds a high-protein grain to her vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched...
Author: Martha Rose Shulman
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
For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it's especially good...
Author: David Tanis
Dakdori tang, sometimes called dakbokkeum-tang, is a homey Korean chicken stew that adapts beautifully to the slow cooker. Most traditional recipes combine...
Author: Sarah DiGregorio
The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible...
Author: Sarah DiGregorio
This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes,...
Author: David Tanis
Author: Molly O'Neill
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Author: Martha Rose Shulman
As with all culinary traditions, southern Iranian cuisine has been influenced by the cooking of neighboring regions. Spicy and warming, dal adas is a popular...
Author: Naz Deravian
Author: Florence Fabricant
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how...
Author: Marian Burros
Wade Truong is the head chef at Kybecca in Fredericksburg, Va. He is also a skilled hunter who does his best to eat only wild game at home. As a result,...
Author: Kim Severson
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served...
Author: Martha Rose Shulman
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted...
Author: David Tanis
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Joanna Pruess
Author: Florence Fabricant
Author: William Norwich
Author: Jacques Pepin
Author: Elaine Louie
Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go...
Author: Florence Fabricant
Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty,...
Author: Mark Bittman
Author: Joanna Pruess
Author: Jonathan Reynolds
Author: Jonathan Reynolds
Author: Mark Bittman
This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them,...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Marian Burros
I like this sweet, colorful combination of julienne carrots and turnips with either traditional rice noodles or heartier buckwheat soba. The carrots and...
Author: Martha Rose Shulman
Author: Joanna Pruess
Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in the country's cuisine, eshkeneh...
Author: Naz Deravian
Author: Pierre Franey