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Arnaki Araka (Lamb With Peas)

Author: Molly O'Neill

Sunday Beans

This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are served across Latin America, in different variations,...

Author: Sam Sifton

Clams and Sausage In Saffron Sauce

Author: Florence Fabricant

Risotto With Baby Artichokes

Author: Moira Hodgson

Mussels Provencal

Author: Marian Burros

Frogmore Stew

Author: Marian Burros

Mustardy Veal Stew

Author: Florence Fabricant

Pork Vindaloo

Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent...

Author: Alex Witchel

Osso Buco Portobello

Author: Florence Fabricant

Black Risotto

Author: Moira Hodgson

Spiced Roast Chicken

Author: Marian Burros

Julia Moskin's Beef Bourguignon

For home cooks craving this deep, savory stew, we've turned to Ginette Mathiot's "Je Sais Cuisiner" ("I Know How to Cook"), an authoritative cookbook for French housewives first published in 1932, and...

Author: Julia Moskin

Hot Chicken With Vinegar

Author: Jacques Pepin

Red Cooked Tofu

Author: Florence Fabricant

Salmon and Pea Risotto

Author: Marian Burros

Soft Fried Noodles (Guangdon Chau Mein)

Author: Robert Farrar Capon

All American Paella

Author: Joanna Pruess

Savory Lamb Stew

Author: Florence Fabricant

Chicken With Spiced Tomato Sauce

Author: Marian Burros

Connemara Lamb Stew

Author: Molly O'Neill

Fish With Ratatouille

Author: Marian Burros

Red Cooked Fish With Tangerine Peel

"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable,...

Author: Ken Hom

Cornish Hens Provencal Style

Author: Pierre Franey

Indian Summer Chicken

Author: Marian Burros

Chicken in Mustard Sauce

This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté...

Author: Jacques Pépin

Pork With Turnips And Anchovies

Author: Mark Bittman

Chicken Paprikas

Author: Molly O'Neill

Fish in Foil With Artichokes

Author: Florence Fabricant

Braised Whiting With Potatoes

Author: Jacques Pepin

Lamb With Whole Spices (Kharu Gos)

Author: Jonathan Reynolds

Sherried Lamb Chops

Author: Florence Fabricant

Pan Barbecued Shrimp

This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.

Author: Bryan Miller And Pierre Franey

Lamb Stew With Peaches and Verjuice

Author: John Willoughby

Curried Lamb

Author: Marian Burros

False Mahshi: Layered Swiss Chard, Beets, Rice and Beef

This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce. In Amara, a city near Basra in southern Iraq, the dish is called "mahshi"...

Author: Joan Nathan

Braised Oxtail

Author: Moira Hodgson

Giant Limas With Winter Squash

I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France. I wonder if it's really because lentils and beans...

Author: Martha Rose Shulman

Pheasant With Cabernet Sauce

Author: Richard Flaste And Pierre Franey

Lamb Stew With Potatoes and Carrots

Author: Christopher Idone

Fricassee of Squid and Potatoes

Author: Jacques Pepin

Boeuf Bourguignonne

Author: Pierre Franey