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Ba Nam's Cha Gio

Author: Nancy Harmon Jenkins

Malay Beef Satay

Author: Molly O'Neill

Roasted Free Range Chicken With Swiss Chard And Marrow Gratin

Drawing on a classic French technique, this full-flavored chicken with greens is a Baedeker of things to come. For a leaner meal, replace the butter with...

Author: Molly O'Neill

Shortcut Choucroute

Author: Mark Bittman

Potato And Mushroom Strudel

Author: Molly O'Neill

Crisp Lamb Chops With Aromatic Wine Sauce

Author: Florence Fabricant

Moroccan Steamed Lamb Shoulder

Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs. Steamed lamb shoulder is wonderfully succulent and tender,...

Author: David Tanis

Spoon Lamb

Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete,...

Author: Julia Moskin

Marjoram Scented Black Bass, Grilled Over Wood Fire

Grilling has become my favorite way to cook fish, especially when it's still whole. This way the meat is protected by the skin and bones, which allows...

Author: William Norwich

Pineapple Rhubarb Salsa And Shad

Author: Florence Fabricant

Sichuan Style Poached Sea Bass With Hot Bean Sauce

Author: Bryan Miller And Pierre Franey

Griot (Spicy Pork Shoulder)

Author: Molly O'Neill

Buckwheat Noodles (Pezzoccheri)

Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather.

Author: Florence Fabricant

Sole Mousse in Leeks

Author: Craig Claiborne And Pierre Franey

Red Rice With Cockles And Chorizo

Author: Florence Fabricant

Charred Striped Bass Niçoise

Author: Florence Fabricant

Gnocchi With Green Chive Sauce

Author: Molly O'Neill

Rabbit And Wild Mushroom Ragout

Author: Molly O'Neill

Woodchuck au Vin

The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten...

Author: Joyce Wadler

Seafood Paella

Author: Jonathan Reynolds

Cha Ca

Author: Marian Burros

Roast Chicken Vermentino

This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren't a necessity, but pick some up if you can. You'll...

Author: Malcolm Mclaren

Fresh Ham With Maple Balsamic Glaze

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

Royal Cake Bisteeya

Author: Amanda Hesser

Mussels with Rice Pilaf

Author: Marian Burros

Rawia Bishara's Vegetarian Musaqa

Author: Nancy Harmon Jenkins

Vichyssoise With Aioli

Author: Molly O'Neill

Snapper With Sage Marie

Author: Jonathan Reynolds

Curried Rice and Lamb

Author: Marian Burros

Herbed Maryland Shad

Author: Craig Claiborne

Cornish Hen Pot Pie

Author: Moira Hodgson

Branzini With Potatoes

Author: Maura Egan