In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, "a nation once known for square meals and the bluenose abstinence of Prohibition fell in love...
Author: Marian Burros
This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional...
Author: Craig Claiborne And Pierre Franey
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor....
Author: Sam Sifton
For this version of a classic Southern smothered chicken, Craig Claiborne and Pierre Franey reddened the gravy and brought it some of the gentle heat of the Delta. Served with white rice, it makes for...
Author: Sam Sifton
Craig Claiborne brought this marvelous dinner-party centerpiece to The Times in 1958, after securing it from Myra Waldo, a globetrotting food and travel writer who edited "The Complete Round-the-World...
Author: Craig Claiborne
So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth. Applying this technique to chicken legs yields...
Author: Pierre Franey
This is a recipe that helps explain the Twitter-era term "humblebrag." I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard...
Author: Sam Sifton
This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific...
Author: Molly O'Neill