Barbara Kafka
Food writer
Recipes
Apricot Steamed Pudding
Barbara Kafka · NYT Cooking
Aromatic Pork In Cold Vegetable Sauce
Barbara Kafka · NYT Cooking
Basic Meatloaf
Barbara Kafka · NYT Cooking
Brown Butter Sauce
Barbara Kafka · NYT Cooking
Chicken Breasts With Rhubarb And Scallions
Barbara Kafka · NYT Cooking
Chocolate Orange Pudding
Barbara Kafka · NYT Cooking
Christophine
Barbara Kafka · NYT Cooking
Creamy Lemon Pasta
Barbara Kafka · NYT Cooking
This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best.
Curry-Tomato Soup
Barbara Kafka · NYT Cooking
Duck Stew With Black Figs
Barbara Kafka · NYT Cooking
Eggs Florentine
Barbara Kafka · NYT Cooking
Enriched Vinaigrette
Barbara Kafka · NYT Cooking
Garlic Broth
Barbara Kafka · NYT Cooking
Garlic Roast Pork Loin
Barbara Kafka · NYT Cooking
Great Green Soup
Barbara Kafka · NYT Cooking
Gruyere Chard Gratin
Barbara Kafka · NYT Cooking
Ham And Sweet Potato Hash
Barbara Kafka · NYT Cooking
Barbara Kafka
Herb-Simmered Leg Of Lamb
Barbara Kafka · NYT Cooking
Lemon Wafers
Barbara Kafka · NYT Cooking
Light Soup With Peas
Barbara Kafka · NYT Cooking
Mixed Vegetable Potage
Barbara Kafka · NYT Cooking
Pear Tart
Barbara Kafka · NYT Cooking
Pomegranate Shrimp Saute With Frisee
Barbara Kafka · NYT Cooking
Pork Tenderloin With Apples
Barbara Kafka · NYT Cooking
Pork With Green Figs And Apples
Barbara Kafka · NYT Cooking
Provencal Fish Soup
Barbara Kafka · NYT Cooking
Red Pepper Vichyssoise
Barbara Kafka · NYT Cooking
Rhubarb Chutney
Barbara Kafka · NYT Cooking
Rhubarb With Asparagus And Mushrooms
Barbara Kafka · NYT Cooking
Roast Beef Hash
Barbara Kafka · NYT Cooking
Roast Chicken With Pomegranate Glaze And Fresh Mint
Barbara Kafka · NYT Cooking
Roe Mayonnaise
Barbara Kafka · NYT Cooking
Ruby Chard Stems And Anchovy Saute
Barbara Kafka · NYT Cooking
Sardine Sauce
Barbara Kafka · NYT Cooking
Shad Roe Poached In Butter
Barbara Kafka · NYT Cooking
Sliced Oranges With Pomegranate Caramelized Walnuts
Barbara Kafka · NYT Cooking
Slow-Simmered Fish Stock
Barbara Kafka · NYT Cooking
South Of Spain Sauce
Barbara Kafka · NYT Cooking
Squab With Pears
Barbara Kafka · NYT Cooking
Steamed Papaya Pudding
Barbara Kafka · NYT Cooking
Swiss Chard Tart
Barbara Kafka · NYT Cooking
Trois Salades (Vinaigrette for one recipe of okra or green papaya salad)
Barbara Kafka · NYT Cooking
Vegetable Stew
Barbara Kafka · NYT Cooking
Vegetarian Borscht
Barbara Kafka · NYT Cooking
West Indian Curry Hash
Barbara Kafka · NYT Cooking
Winter Borscht
Barbara Kafka · NYT Cooking
Winter Short-Rib Stew
Barbara Kafka · NYT Cooking