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
Author: Molly O'Neill
Author: Melissa Clark
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
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
Author: Florence Fabricant
Author: Moira Hodgson
Author: Moira Hodgson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
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
Author: Pierre Franey
Author: Jacques Pepin
Author: Florence Fabricant
Author: Marian Burros
Author: Robert Farrar Capon
Author: Joanna Pruess
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
"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
Author: Pierre Franey
Author: Marian Burros
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
Author: Mark Bittman
Author: Molly O'Neill
Author: Barbara Kafka
Author: Florence Fabricant
Author: Jacques Pepin
Author: Jonathan Reynolds
Author: Florence Fabricant
This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.
Author: Bryan Miller And Pierre Franey
Author: John Willoughby
Author: Marian Burros
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
Author: Moira Hodgson
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
Author: Ken Hom
Author: Richard Flaste And Pierre Franey
Author: Pierre Franey
Author: Christopher Idone
Author: Jacques Pepin
Author: Mark Bittman
Author: Pierre Franey