Author: Robert Farrar Capon
Author: Molly O'Neill
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce. In Amara, a city...
Author: Joan Nathan
Author: Moira Hodgson
This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.
Author: Bryan Miller And Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
After the first two festive days, typical Sukkot meals are casseroles and stews - like sofrito batatas, a spiced veal stew with fried potatoes mixed in...
Author: Julia Moskin
Author: Molly O'Neill
The Thai-style version of duck à l'orange here requires only a little more work. It does not take much time to begin with, but if it makes life easier,...
Author: Nigella Lawson
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can...
Author: Jacques Pépin
Author: Barbara Kafka
Author: Marian Burros
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that...
Author: Pierre Franey
Author: Molly O'Neill
Author: Sam Sifton
Author: Mark Bittman
Author: Barbara Kafka
Author: Jason Epstein
Author: Marian Burros
This is inspired by a traditional Provençal tuna dish. Albacore works just as well. It has a lot going for it as a New Year's dish, what with all the...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Jacques Pepin
Author: Marian Burros
Author: Florence Fabricant
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with...
Author: Mark Bittman
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Jonathan Reynolds
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
This Catalan dish is akin to ratatouille, the French dish that rummages around in the summer garden to combine eggplant, zucchini, bell peppers, tomatoes...
Author: Martha Rose Shulman
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand....
Author: Alex Witchel
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness...
Author: Martha Rose Shulman
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Author: Martha Rose Shulman
Author: Gary Shteyngart
Author: Jacques Pepin
Author: Pierre Franey
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand....
Author: Alex Witchel
Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been...
Author: Sam Sifton
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their...
Author: Pierre Franey
Author: Randy Kennedy
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