Author: Mark Bittman
Author: Mark Bittman
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets,...
Author: Joan Nathan
Author: Craig Claiborne And Pierre Franey
Author: Melissa Clark
Author: Moira Hodgson
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't...
Author: Mark Bittman
Author: Molly O'Neill
Author: Moira Hodgson
Author: Moira Hodgson
This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode Island and Philadelphia. Mr. Bradley hauled it out...
Author: Sam Sifton
Author: Pierre Franey
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
If you're looking to boost flavor, spices are a natural. There are perhaps no cuisines that use spices more deftly than those of India. Borrowing a technique commonly used there, I sweat a trio of aromatic...
Author: John Willoughby
Author: Joyce Howe
Author: Moira Hodgson
Author: Kim Severson
Author: Charlie Trotter
Author: Richard Flaste And Pierre Franey
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan. These short ribs are quite simple to prepare, and after about...
Author: Nick Fox
Author: Molly O'Neill
Author: Molly O'Neill
This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday...
Author: Joan Nathan
Author: Joyce Howe
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Jacques Pepin
Author: Elaine F. Weiss
Author: Mark Bittman
Author: Jeff Gordinier
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
Author: Amanda Hesser
Author: Moira Hodgson
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste...
Author: Nigella Lawson
The Thai-style version of duck à l'orange here requires only a little more work. It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the...
Author: Nigella Lawson
Author: Elaine Louie
Author: Craig Claiborne
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Author: Martha Rose Shulman
Author: Ken Hom
Author: Molly O'Neill
Author: Nigella Lawson
Author: Christine Muhlke
Author: Susan Herrmann Loomis
Author: Mark Bittman
Author: Alex Witchel