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Shrimp Jambalaya

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands...

Author: Pierre Franey

Mushroom Lasagna

This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer...

Author: Martha Rose Shulman

Blanquette De Veau

A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."

Author: Florence Fabricant

Roast Duck With Blueberry Sauce

Author: Nigella Lawson

Butternut Squash, Caramelized Onion and Spinach Lasagna

This rich fall lasagna from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., makes an excellent main course...

Author: Tara Parker-Pope

Sauteed Stuffed Veal Birds

Author: Mimi Sheraton

Endives With Ham

Author: Florence Fabricant

Chicken, Ham And Pea Potpies

Author: Nigella Lawson

Veal Meatballs In Port Sauce

Author: William Grimes

Danish Parsley Chicken

Author: Mimi Sheraton

Arctic Char Stuffed with Leeks

Author: Florence Fabricant

Dora Ricci's Tiny Meatballs

Author: Molly O'Neill

Poulet aux ecrevisses (Chicken with crawfish or shrimp)

Author: Craig Claiborne And Pierre Franey

Shrimp Jambalaya

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands...

Author: Pierre Franey

Maple Lamb And Eggplant Curry

Author: Marialisa Calta

Poulet aux ecrevisses (Chicken with crawfish or shrimp)

Author: Craig Claiborne And Pierre Franey

Butternut Squash, Caramelized Onion and Spinach Lasagna

This rich fall lasagna from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., makes an excellent main course...

Author: Tara Parker-Pope

Blanquette De Veau

A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."

Author: Florence Fabricant

Poulet aux ecrevisses (Chicken with crawfish or shrimp)

Author: Craig Claiborne And Pierre Franey