John Willoughby fell in love with pimentón, a smoky Spanish paprika, after a trip to La Vera, a region west of Madrid, first encountering it in a lamb stew. "The stew, rich with the slight gaminess of...
Author: John Willoughby
This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic...
Author: Mark Bittman
Author: Pierre Franey
"Clams in black-bean sauce is another American mainstay: bright, piquant, boasting more loudly of its flavorings than of its clams," Nicole Mones wrote in The New York Times Magazine in 2007. Adapted from...
Author: Nicole Mones
This recipe, from former first lady Lady Bird Johnson, was featured in the 2011 exhibition "What's Cooking, Uncle Sam?" at the National Archives in Washington.
Author: Jennifer Steinhauer
Author: Alex Witchel
Author: Florence Fabricant
Author: Kim Severson
Author: Moira Hodgson
Author: Robert Farrar Capon