Think beyond pink. Here is a recipe for a fresh ham - uncured, unsmoked, straight from the butcher - roasted slowly in the oven beneath a shower of salt...
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty...
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years,"...
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce...
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking....
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with...
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips....
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. "I was in the...
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented...
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat...
Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes...
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop...
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works:...
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking. It takes planning...
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came...
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian...
Jean-Georges Vongerichten, the chef and an owner of Jo Jo, discovered this pairing one night when he tried a stuffing for poussin with the fish and buttermilk....
In this French dish, the meat of the lobster is cooked in a creamy mustard sauce then returned to its shell for baking. This recipe is adapted from the...
Here is a traditional recipe from Hangzhou, a Chinese city long known for its gorgeous scenery and place in the Southern Song Dynasty. From that era comes...
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the...
A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people - that is, nonchefs. I've worked through all...