Author: Marian Burros
This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.
Author: Patricia Wells
Author: Ken Hom
Author: Amanda Hesser
Author: Moira Hodgson
Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how...
Author: Florence Fabricant
Author: Craig Claiborne
Author: Joyce Howe
Author: Nigella Lawson
If you're looking to boost flavor, spices are a natural. There are perhaps no cuisines that use spices more deftly than those of India. Borrowing a technique...
Author: John Willoughby
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would "capture their attention." This hearty, kid-friendly casserole...
Author: Pierre Franey
Author: Joan Nathan
Author: Moira Hodgson
Author: Elaine F. Weiss
Author: Melissa Clark
Author: Christopher Idone
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes,...
Author: Mark Bittman
Author: Elaine Louie
Author: Florence Fabricant
Author: Jacques Pepin
Author: Marian Burros
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Jacques Pepin
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Jacques Pepin
A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth...
Author: Jacques Pepin
Author: Florence Fabricant
Author: Richard Flaste And Pierre Franey
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate...
Author: Joan Nathan
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup...
Author: Martha Rose Shulman
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served...
Author: Nigella Lawson
General Tso's chicken is named for Tso Tsung-t'ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition,...
Author: Fuchsia Dunlop
Author: Amanda Hesser
Author: Richard Flaste And Pierre Franey
Author: Marian Burros
Author: Robert Farrar Capon
Author: Susan Herrmann Loomis
This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.
Author: Martha Rose Shulman
Author: Joyce Howe
Author: Melissa Clark
Author: Melissa Clark
Author: Molly O'Neill
Author: Kim Severson
This dish is sweet rather than hot. We have dozed through many an afternoon after filling up on this, served over steamed rice.
Author: Alex Ward