Author: Joyce Howe
Author: Moira Hodgson
Author: Elaine F. Weiss
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat,...
Author: Nigella Lawson
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel...
Author: Francis Lam
Author: Moira Hodgson
Author: Elaine Louie
Author: Pierre Franey
Author: Craig Claiborne
Author: Jacques Pepin
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Melissa Clark
Author: Mark Bittman
Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how...
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Author: Joanna Pruess
This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes,...
Author: Mark Bittman
Author: Marian Burros
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate...
Author: Joan Nathan
Author: Joan Nathan
Author: Molly O'Neill
Author: Amanda Hesser
Author: Jacques Pepin
This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Joyce Howe
If you're looking to boost flavor, spices are a natural. There are perhaps no cuisines that use spices more deftly than those of India. Borrowing a technique...
Author: John Willoughby
Author: Molly O'Neill
Author: Marian Burros
Author: Christopher Idone
Author: Pierre Franey
Author: Florence Fabricant
Author: Moira Hodgson
This dish is sweet rather than hot. We have dozed through many an afternoon after filling up on this, served over steamed rice.
Author: Alex Ward
Author: Robert Farrar Capon
Author: Florence Fabricant
Author: Kim Severson
Author: Molly O'Neill
Author: Amanda Hesser
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Alex Witchel