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...
Author: Sam Sifton
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...
Author: Nigella Lawson
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....
Author: Sara Bonisteel
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....
Author: Amanda Hesser
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,"...
Author: Dana Bowen
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...
Author: David Tanis
Author: Amanda Hesser
Author: Bryan Miller
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...
Author: David Tanis
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...
Author: Florence Fabricant
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...
Author: Amanda Hesser
Author: David Tanis
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...
Author: Molly O'Neill
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...
Author: Gish Jen
Author: Molly O'Neill
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...
Author: Matt Lee And Ted Lee
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...
Author: Melissa Clark
Author: Amanda Hesser
Author: Florence Fabricant
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:...
Author: John Willoughby
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came...
Author: Ligaya Mishan
Author: Molly O'Neill
Author: Wolfgang Puck
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian...
Author: Florence Fabricant
Author: Barbara Kafka
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...
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Author: William Norwich
Author: Amanda Hesser
Author: Mark Bittman
Author: Dorie Greenspan
Author: William Norwich
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the...
Author: Tejal Rao
Author: Florence Fabricant
Author: Moira Hodgson
There is a clear order of operations to this cassoulet. Cut up the duck; remove the skin from the legs and refrigerate them overnight. At this point, you...
Author: Mark Bittman
This is an easy dish, put together in minutes and abandon for an hour on a low flame. If you do it in the morning, it will be ready for lunch. But it can...
Author: David Tanis
Author: Moira Hodgson
Author: Pierre Franey
Author: Amanda Hesser
Author: David Tanis
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....
Author: Amanda Hesser
Author: Marian Burros
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...
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York. There are now locations...
Author: Matt Lee And Ted Lee