Author: Mark Bittman
Author: Elaine Louie
Author: Amanda Hesser
Author: Moira Hodgson
This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are...
Author: Sam Sifton
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
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
Author: Marian Burros
Author: Joanna Pruess
Author: Molly O'Neill
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
"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well...
Author: Ken Hom
Author: Marian Burros
Author: Pierre Franey
Author: Ken Hom
Author: Christine Muhlke
Author: Mark Bittman
Author: Florence Fabricant
Author: Moira Hodgson
Author: Alex Witchel
Author: Pierre Franey
Author: Florence Fabricant
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan. These short...
Author: Nick Fox
Author: Mark Bittman
Author: Molly O'Neill
Author: Craig Claiborne
Author: Jeff Gordinier
Author: Randy Kennedy
Author: Molly O'Neill
Author: Florence Fabricant
Author: Moira Hodgson
Author: Charlie Trotter
I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France....
Author: Martha Rose Shulman
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Barbara Kafka
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
Author: Moira Hodgson
Author: Robert Farrar Capon