Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

Our best lasagna is perfect for Thanksgiving or holiday.

Regina Schrambling · NYT Cooking

This is a 1990 recipe from Regina Schrambling that was appended to an article about the role alcohol can play in a home cook's kitchen. It's terrific.

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.

Regina Schrambling · NYT Cooking

In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling. When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream. Hominy can be found in the canned-vegetables aisle of your supermarket. Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

The fritters in this recipe are almost better cold than hot, making them ideal to prepare ahead of time. Jerusalem artichokes — a knobby, sweetly versatile vegetable — require no peeling, only a good scrub with a stiff vegetable brush, cutting down on prep time. You’ll grate them into a bowl with the rest of your ingredients, season to taste and fry over medium heat until they’re golden brown. Serve them with a sour cream dipping sauce, and your guests will clamor for more.

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

This recipe came to The Times in 2001 from Joël Chapoulie, the executive chef at L’Express. At the Montreal restaurant, he made it with a cut of lamb called souris, nuggets from the knuckle that are exceptionally flavorful and gelatinous (and that American butchers never bother with, instead selling whole shanks). The cassoulet can be made ahead, and reheated just before serving. Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.) Regina Schrambling

Regina Schrambling · NYT Cooking

Shortly after the attacks of Sept. 11, 2001, Regina Schrambling wrote of the healing power of cooking. “The food is not really the thing,” she said. “It's the making of it that gets you through a bad time.” This recipe, adapted from "The New Carryout Cuisine" by Phyllis Méras with Linda Glick Conway, was one she turned to in the trying days that followed. A mere two steps, and ready in less than an hour, it’s comfort in a pan, just as good for when the darkness creeps up as it is for those days when you just need a bit more. And to those who might scoff at the two sticks of butter? Consider taking Schrambling’s words to heart: “Abstemiousness,” she wrote, “is not an option when you're feeling low.” Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Marinated for days with jalapeños, scallions and cilantro, black-eyed peas become “Texas caviar,” a spicy, tangy (if sloppy) dip for tortilla chips.

Regina Schrambling · NYT Cooking

A citrusy cross between a cake and a bread, vasilopita is a traditional Greek cake served on New Year's eve or day. With a delicate, dry crumb, it's best served with coffee, tea or, perhaps more fittingly, Champagne. It is typically decorated with powdered sugar, icing, cloves, almonds or raisins to spell out the date of the new year. Traditionally, it is baked with a gold coin called a flouri inside to bring extra good luck to the person who finds it. An old subway token seems more fitting to New York life, but it should get a good scrubbing first.

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Regina Schrambling

Regina Schrambling · NYT Cooking

Regina Schrambling · NYT Cooking

Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it’s a testament to the power of a long cook. Regina Schrambling