The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation...
Author: Pierre Franey
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 no-boil lasagna noodles because they're lighter...
Author: Martha Rose Shulman
A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."
Author: Florence Fabricant
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 for vegetarians and meat-lovers alike.
Author: Tara Parker-Pope
Author: Nigella Lawson
Author: Mimi Sheraton
Author: Nigella Lawson
Author: Florence Fabricant
Author: Alex Witchel
Author: William Grimes
Author: Pilar Viladas
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jennifer Steinhauer
Author: Mimi Sheraton
Author: Craig Claiborne And Pierre Franey
Author: Marialisa Calta
Author: Pierre Franey
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 for vegetarians and meat-lovers alike.
Author: Tara Parker-Pope
Author: Craig Claiborne And Pierre Franey
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation...
Author: Pierre Franey
A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."
Author: Florence Fabricant
Author: Molly O'Neill
Author: Alex Witchel
Author: Craig Claiborne And Pierre Franey
Author: Jennifer Steinhauer