Author: Florence Fabricant
Author: Florence Fabricant
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Martha Rose Shulman
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker,...
Author: Sarah DiGregorio
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich - a perfect cool weather meal rounded out...
Author: David Tanis
Here, Ms. Shulman adds a high-protein grain to her vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Ann Barry
Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go...
Author: Florence Fabricant
Author: Craig Claiborne With Pierre Franey
Author: Dena Kleiman
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Dried shiitake mushrooms bring a hearty flavor, not to mention wonderful nutrients, to this dish.
Author: Martha Rose Shulman
Author: Mark Bittman
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how...
Author: Marian Burros
Author: Molly O'Neill
This is a big, comforting soup - nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve...
Author: Martha Rose Shulman
Author: William Norwich
This hearty soup, a favorite of Jamaican restaurants and home cooks alike, can easily pass as a stew. In fact, think of it as a chili alternative, just...
Author: Millie Peartree
Author: Joanna Pruess
As with all culinary traditions, southern Iranian cuisine has been influenced by the cooking of neighboring regions. Spicy and warming, dal adas is a popular...
Author: Naz Deravian
Author: Jonathan Reynolds
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served...
Author: Martha Rose Shulman
Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay holds heat for a longer period of time than other materials....
Author: Kay Chun
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart. When Eric Ripert waves his wand, it emerges dressed for a holiday...
Author: Florence Fabricant
The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible...
Author: Sarah DiGregorio
Author: Molly O'Neill
Author: Jane Sigal
Author: Barbara Kafka
When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Jean Anderson
For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it's especially good...
Author: David Tanis
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Elaine Louie
Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in the country's cuisine, eshkeneh...
Author: Naz Deravian
Author: Pierre Franey
Wade Truong is the head chef at Kybecca in Fredericksburg, Va. He is also a skilled hunter who does his best to eat only wild game at home. As a result,...
Author: Kim Severson
This classic Italian vegetable stew is a wonderful way to revive leftover cooked vegetables and stale bread (ribollita means "reboiled" in Italian). You...
Author: Sarah DiGregorio
"The Babbo Cookbook," by Mario Batali, was published in 2002. Within two years I had made every recipe in it at least once, and by 2005 or so I was adapting...
Author: Sam Sifton
Dakdori tang, sometimes called dakbokkeum-tang, is a homey Korean chicken stew that adapts beautifully to the slow cooker. Most traditional recipes combine...
Author: Sarah DiGregorio
Author: Joanna Pruess
Author: Craig Claiborne And Pierre Franey