Quick, light, delicious—a spring supper in thirty minutes, including chopping and peeling. I add a little pasta to the pan stew to give i...

This dish is the creation of my wife, Ines. The mingling taste and textures of cold, crisp, fresh salad and warm, soft, rich polpette—pat...

This is another of those dishes built of parts that can be enjoyed separately or together: grilled fish, a vegetable salad, and the big a...

WarNing! Once you have read this recipe, you can no longer use the excuse that you don’t have time to cook. Line up the ingredients by th...

Saltimbocca means “to jump in the mouth,” and that’s exactly what the flavors in this dish do! Although saltimbocca is classically prepar...

I grew up eating cuts such as shank, short ribs, and oxtails. And I love the flavor imparted by the slow braising these cuts require. Lam...

This is a great one-pot dish that is more a method than a recipe. I’ve kept the seasonings simple. For a heartier dish, you could substit...

In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. Norbert A. Kostner, the hotel’s head ch...

It looks so innocent: a simple square dusted with cocoa. And then your fork descends through the layers of rich, moist chocolate cake, ch...