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
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: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: David Tanis
Author: Amanda Hesser
Author: Molly O'Neill
Author: Elaine Louie
Author: Moira Hodgson
Author: Marian Burros
Author: Craig Claiborne
Author: Joyce Howe
Author: Mark Bittman
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
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: Moira Hodgson
Author: Moira Hodgson
Author: Jacques Pepin
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
Author: Florence Fabricant
Author: Ken Hom
Author: Melissa Clark
Author: Marian Burros
Author: Robert Farrar Capon
Author: Joan Nathan
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
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
Author: Jacques Pepin
Author: Florence Fabricant
Author: Christopher Idone
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
Author: Jacques Pepin
Author: Moira Hodgson
Author: Richard Flaste And Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat,...
Author: Nigella Lawson
Author: Mark Bittman
Author: Susan Herrmann Loomis
Author: Richard Flaste And Pierre Franey
Author: Melissa Clark
Author: Marian Burros
Author: Elaine F. Weiss
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
Author: Molly O'Neill
This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican...
Author: Joan Nathan