Author: Nancy Harmon Jenkins
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Nigella Lawson
Author: Molly O'Neill
Author: Marian Burros
Author: Richard Flaste And Pierre Franey
Author: Florence Fabricant
Author: Karen Kochevar
This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb's crust a beautiful glossy appearance and helps infuse it with an herbal scent. You first make a pesto-like...
Author: Mark Bittman
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Craig Claiborne
Author: Julia Moskin
Author: Marian Burros
Author: Florence Fabricant
Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.
Author: Jonathan Reynolds
Author: Isabel Costa
Author: Marialisa Calta
Author: Linda Wells
Author: Mark Bittman
Author: Kim Severson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
This Passover holiday recipe, an ancient jewel of Jewish Provençal cooking, feels modern with our new love of Swiss chard. It is traditional to use a whole veal breast with all the bones, but that makes...
Author: Joan Nathan
Author: Craig Claiborne
Author: Florence Fabricant
Author: Molly O'Neill
Author: Moira Hodgson
Author: Molly O'Neill
Author: Regina Schrambling
Author: Molly O'Neill
Author: Barbara Kafka
Author: Julia Reed
Author: Moira Hodgson
This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer the ingredients in a deep roasting pan. Then walk...
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Mark Bittman
This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared,...
Author: Jacques Pepin
Author: Molly O'Neill
Author: Joan Nathan
Author: Craig Claiborne
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with...
Author: Nigella Lawson
Author: Moira Hodgson
Author: Moira Hodgson
Author: Moira Hodgson