Author: Craig Claiborne
Author: Craig Claiborne And Pierre Franey
Dakdori tang, sometimes called dakbokkeum-tang, is a homey Korean chicken stew that adapts beautifully to the slow cooker. Most traditional recipes combine...
Author: Sarah DiGregorio
Author: Martha Rose Shulman
Author: Molly O'Neill
For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it's especially good...
Author: David Tanis
Author: Dena Kleiman
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker,...
Author: Sarah DiGregorio
Here, Ms. Shulman adds a high-protein grain to her vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart. When Eric Ripert waves his wand, it emerges dressed for a holiday...
Author: Florence Fabricant
Author: Florence Fabricant
When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Molly O'Neill
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella,...
Author: Tejal Rao and Alexa Weibel
This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes,...
Author: David Tanis
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance...
Author: Linda Wells
This is a big, comforting soup - nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve...
Author: Martha Rose Shulman
The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible...
Author: Sarah DiGregorio
Author: Molly O'Neill
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Author: Martha Rose Shulman
As with all culinary traditions, southern Iranian cuisine has been influenced by the cooking of neighboring regions. Spicy and warming, dal adas is a popular...
Author: Naz Deravian
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served...
Author: Martha Rose Shulman
This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin....
Author: Ali Slagle
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted...
Author: David Tanis
Author: Jacques Pepin
Author: Elaine Louie
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Wade Truong is the head chef at Kybecca in Fredericksburg, Va. He is also a skilled hunter who does his best to eat only wild game at home. As a result,...
Author: Kim Severson
Author: Mark Bittman
Author: William Norwich
Author: Joanna Pruess
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how...
Author: Marian Burros
Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in the country's cuisine, eshkeneh...
Author: Naz Deravian
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
Author: Joanna Pruess
Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go...
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Jonathan Reynolds
Author: Florence Fabricant
I like this sweet, colorful combination of julienne carrots and turnips with either traditional rice noodles or heartier buckwheat soba. The carrots and...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Jane Sigal
Author: Florence Fabricant