Author: Barbara Kafka
Author: Nancy Harmon Jenkins
Author: Mark Bittman
Author: Amanda Hesser
Author: Craig Claiborne With Pierre Franey
Author: Colette Rossant
Author: Molly O'Neill
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for...
Author: Melissa Clark
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird. P. Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day...
Author: Kim Severson
Author: Molly O'Neill
Author: Moira Hodgson
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with...
Author: Oliver Schwaner-Albright
Author: Florence Fabricant
Author: William Norwich
Author: Ron Alexander
Author: Dena Kleiman
Author: Pierre Franey
Author: Florence Fabricant
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Suzanne Hamlin
Author: Eric N. Berg
Author: Linda Wells
Author: Florence Fabricant
Author: Colette Rossant
Author: Mark Bittman
Rabbits are so lean on their own that they benefit from some added fat - in this case, a few strips of guanciale, the compellingly flavorful cured pork jowl from Italy. Once the pan juices from the roasted...
Author: Gabrielle Hamilton
Author: Dorothy Allison
Author: Joan Nathan
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Amanda Hesser
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks. Since the flavors of something cold are usually less pronounced...
Author: Melissa Clark
Author: Florence Fabricant
This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations. Old-line New Englanders...
Author: Sam Sifton
Author: Moira Hodgson
Rare grilled lamb chops or a roasted leg of lamb can be delightful and are easy to cook if you're in a hurry. However, with a little planning, you'll find it's the shank of the lamb that deserves the most...
Author: David Tanis
Author: Molly O'Neill
Author: R. W. Apple Jr.
Author: Susan Ferraro
Author: Joan Nathan
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books. While her tomato sauce with butter and onion was the clear favorite, this astonishingly...
Author: The New York Times
Author: Daniel Patterson