Think beyond pink. Here is a recipe for a fresh ham - uncured, unsmoked, straight from the butcher - roasted slowly in the oven beneath a shower of salt...
Author: Sam Sifton
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking....
Author: Amanda Hesser
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with...
Author: Florence Fabricant
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty...
Author: Nigella Lawson
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce...
Author: Molly O'Neill
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. "I was in the...
Author: Amanda Hesser
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented...
Author: David Tanis
Author: Bryan Miller
Author: David Tanis
Author: Molly O'Neill
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat...
Author: David Tanis
Author: Molly O'Neill
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips....
Author: Sara Bonisteel
Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes...
Author: Gish Jen
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years,"...
Author: Dana Bowen
Author: Florence Fabricant
Author: Amanda Hesser
Author: Amanda Hesser
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop...
Author: Matt Lee And Ted Lee
Author: William Norwich
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works:...
Author: John Willoughby
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came...
Author: Ligaya Mishan
Author: Pierre Franey
Author: Wolfgang Puck
Author: Moira Hodgson
Author: Amanda Hesser
Author: Mark Bittman
Author: Dorie Greenspan
A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people - that is, nonchefs. I've worked through all...
Author: Mark Bittman
Author: William Norwich
Author: Craig Claiborne
Author: Moira Hodgson
Author: Marian Burros
Author: Ken Hom
Author: Mark Bittman
Author: Florence Fabricant
Author: David Tanis
Author: Moira Hodgson
Author: Amanda Hesser
Author: Amanda Hesser
Author: Nigella Lawson
Author: Florence Fabricant
There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you...
Author: Mark Bittman
Here is a traditional recipe from Hangzhou, a Chinese city long known for its gorgeous scenery and place in the Southern Song Dynasty. From that era comes...
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Fran Schumer
Author: Molly O'Neill
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the...
Author: Tejal Rao
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian...
Author: Florence Fabricant
Author: Molly O'Neill