Author: Bryan Miller
Author: Pierre Franey
Author: Moira Hodgson
Author: Amanda Hesser
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation...
Author: Marian Burros
Author: Amanda Hesser
Author: Florence Fabricant
Author: Moira Hodgson
Author: Moira Hodgson
Author: Florence Fabricant
Author: Mark Bittman
Author: Nancy Harmon Jenkins
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside - to stuff it. Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef...
Author: Mark Bittman
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. One thing is clear, though: a good recipe has a thousand...
Author: Amanda Hesser
Author: Barbara Kafka
Author: Molly O'Neill
This complexly flavored, multitextured, slightly sweet dish of mussels is an elegant meal that can easily be doubled for a dinner party.
Author: Melissa Clark
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams...
Author: Mark Bittman
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh...
Author: Jacques Pepin
Author: Marian Burros
Grilling fish is not daunting when you master a few details, like selecting the right type of fish, keeping your grill clean and - the moment of truth - knowing how to turn. A whole fish can simply be...
Author: Florence Fabricant
No matter if you broil, pan-sear or grill it, like most economical cuts, London broils want to stay rare and juicy and a little chewy to show off its best side. Cooked through until completely brown, these...
Author: Melissa Clark
Author: Moira Hodgson
Author: Mark Bittman
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod,...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
Author: Aljean Harmetz
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries....
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Mark Bittman
A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
Author: Susan Guerrero
Author: Moira Hodgson
Author: Molly O'Neill
Author: Barbara Kafka
Author: Marian Burros