Robert Farrar Capon
Food writer
Recipes
"Pudding" of Greens, Bread And Black-eyed Peas
Robert Farrar Capon · NYT Cooking
Artichokes With Orzo Macaroni
Robert Farrar Capon · NYT Cooking
Bbulgur Wheat Salad (Tabbouleh)
Robert Farrar Capon · NYT Cooking
Brazil Nut Pesto
Robert Farrar Capon · NYT Cooking
Breakfast Home Fries
Robert Farrar Capon · NYT Cooking
Bulgur Wheat And Lentil Pilaf
Robert Farrar Capon · NYT Cooking
Chicken Thighs With Green Sauce
Robert Farrar Capon · NYT Cooking
Chinese Roast Pork (Char Siu)
Robert Farrar Capon · NYT Cooking
Chinese Sausage, Thai Style
Robert Farrar Capon · NYT Cooking
Clam Chowder With Spinach, Basil And Corn
Robert Farrar Capon · NYT Cooking
Classic Stuffed Artichokes
Robert Farrar Capon · NYT Cooking
Deep-Fried Bean Curd With Oyster Sauce
Robert Farrar Capon · NYT Cooking
Deluxe Fried Rice (Yangzhou Chau Fan)
Robert Farrar Capon · NYT Cooking
Escarole With Garlic
Robert Farrar Capon · NYT Cooking
Flounder Fillets in a Beurre Blanc Sauce
Robert Farrar Capon · NYT Cooking
Flounder Fillets With Spanish Herbs
Robert Farrar Capon · NYT Cooking
Flounder Fillets With Tomato Sauce
Robert Farrar Capon · NYT Cooking
Fried Parsley in Bread Bouquets
Robert Farrar Capon · NYT Cooking
Garlic Oil
Robert Farrar Capon · NYT Cooking
Green Tomato Chutney
Robert Farrar Capon · NYT Cooking
Grilled Butterflied Leg Of Lamb With Pesto
Robert Farrar Capon · NYT Cooking
Lamb Salad Spread With Pesto
Robert Farrar Capon · NYT Cooking
Lobster Bisque
Robert Farrar Capon · NYT Cooking
Lobster Fra Diavolo
Robert Farrar Capon · NYT Cooking
Lobster Stew
Robert Farrar Capon · NYT Cooking
Lobster Stock
Robert Farrar Capon · NYT Cooking
Lorna Laspia's Roast Wild Duck
Robert Farrar Capon · NYT Cooking
Marinated Venison Strips
Robert Farrar Capon · NYT Cooking
Pasta With Parsley Sauce
Robert Farrar Capon · NYT Cooking
Pizzaiuola Pesto
Robert Farrar Capon · NYT Cooking
Pork Chops Provencal
Robert Farrar Capon · NYT Cooking
Pork Chops With Onions, Cream and Tomatoes
Robert Farrar Capon · NYT Cooking
Puerto Rican Rice and Chicken
Robert Farrar Capon · NYT Cooking
Romaine With Scallions
Robert Farrar Capon · NYT Cooking
Sauteed Lamb Trimmings With Pesto
Robert Farrar Capon · NYT Cooking
Shrimp With Tomato And Dill
Robert Farrar Capon · NYT Cooking
Skordalia (Garlic Sauce for Artichokes)
Robert Farrar Capon · NYT Cooking
Soft-Fried Noodles (Guangdon Chau Mein)
Robert Farrar Capon · NYT Cooking
Sour-Cream Coffee Cake
Robert Farrar Capon · NYT Cooking
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
Spanish Chickpea Salad
Robert Farrar Capon · NYT Cooking
Spicy Indian Chicken
Robert Farrar Capon · NYT Cooking
Robert Farrar Capon
Steamed Eggs With Coriander
Robert Farrar Capon · NYT Cooking
Swedish Spring Chickens
Robert Farrar Capon · NYT Cooking
Tomatoes With Gorgonzola
Robert Farrar Capon · NYT Cooking
Tuscan Bread Soup
Robert Farrar Capon · NYT Cooking
Uncooked Fresh Tomato Sauce
Robert Farrar Capon · NYT Cooking
Vinaigrette Sauce For Artichokes
Robert Farrar Capon · NYT Cooking
Yogurt Cucumber Relish
Robert Farrar Capon · NYT Cooking