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 version that was served at Schrafft's, an upscale...
Author: Jonathan Reynolds
Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
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 chicken, which is stuffed with a savory pork...
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Nigella Lawson
Author: William Norwich
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Florence Fabricant
This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work can be done rather quickly ahead of time.
Author: Patricia Wells
Author: Linda Wells
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the dish, sometimes called dolmas, Ms. Tayyar prepares...
Author: Tejal Rao
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
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 also be cooked a day ahead. Its flavors deepen...
Author: David Tanis
Author: Mark Bittman
Author: Fran Schumer
Author: Mark Bittman
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 can make the stock or pick up the recipe the next...
Author: Mark Bittman
Author: Andrea Reusing
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Moira Hodgson
Author: Barbara Kafka
Author: Mark Bittman
Author: Jonathan Reynolds
Author: Ken Hom
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Here is a remarkable gumbo recipe that Eric Asimov scored off Tony Garnier, the bassist who plays behind Bob Dylan and is sometimes called his musical director, in 1998. It calls for all kinds of interesting...
Author: Eric Asimov
Author: Liz Smith
Author: Jonathan Reynolds
Author: Florence Fabricant
Author: Regina Schrambling
Author: Florence Fabricant
Author: Bryan Miller And Pierre Franey
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
This recipe comes from 1998, when Gordon Ramsay was not a known television personality but rather a chef and owner at Aubergine in London. In this dish, which accompanied a piece on British chefs by Molly...
Author: Molly O'Neill