Nancy Harmon Jenkins
Food writer
Recipes
A Cream for All Seasons
Nancy Harmon Jenkins · NYT Cooking
Avocado Mousse With Shrimp Sauce
Nancy Harmon Jenkins · NYT Cooking
Black Rice Pudding
Nancy Harmon Jenkins · NYT Cooking
Braised Lamb Shanks
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Chickpea, Red Pepper And Celery Root Soup With Cilantro
Nancy Harmon Jenkins · NYT Cooking
Corkscrew Pasta With Tomatoes And Basil
Nancy Harmon Jenkins · NYT Cooking
A simple tomato sauce, made from fresh or canned tomatoes, is the foundation for vast numbers of dishes, but it is also very good on its own. This recipe makes twice the amount of sauce needed for the dish. The rest can be refrigerated or frozen. Use fresh tomatoes, but only if they are very ripe, sweet and flavorful; about two pounds will do. Peel, seed and coarsely chop them before adding them to the saucepan. A pinch of sugar will help to accentuate the natural sweetness. Fresh tomatoes will need to cook about 10 minutes longer than canned.
Deerfield Inn Indian Pudding
Nancy Harmon Jenkins · NYT Cooking
Down East Clam Pie
Nancy Harmon Jenkins · NYT Cooking
Egg and Bacon Pie
Nancy Harmon Jenkins · NYT Cooking
Fethi Solak's Eggplant With Meat and Rice
Nancy Harmon Jenkins · NYT Cooking
Fettucine With Salsa Cruda
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Fish Pockets
Nancy Harmon Jenkins · NYT Cooking
Fish Soup With Rice
Nancy Harmon Jenkins · NYT Cooking
Garden Spring Lamb
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Gratin Of Fennel And Potatoes
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Jamaican Janga
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Lamb Shanks With Celery Root and Thyme
Nancy Harmon Jenkins · NYT Cooking
Leg of Lamb or Mutton
Nancy Harmon Jenkins · NYT Cooking
Lemon-Glazed Cardamom Pear Tea Bread
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Meat Patties
Nancy Harmon Jenkins · NYT Cooking
This is a recipe for the Greek dish kephtethakia. Ground lamb spiced with cumin provides the bulk of the flavor in these pan-fried meat patties. Nancy Harmon Jenkins
Mediterranean Vegetable Soup
Nancy Harmon Jenkins · NYT Cooking
Molho de Pimenta (Pepper sauce)
Nancy Harmon Jenkins · NYT Cooking
Moqueca (Bahian fish stew)
Nancy Harmon Jenkins · NYT Cooking
More or Less Mexican Harvest Stew
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
More Than Vegetables Cornbread
Nancy Harmon Jenkins · NYT Cooking
Mushroom Soba (Buckwheat Noodles) With Four-Mushroom Sauce
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Old-Fashioned Clam Chowder
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Paola di Mauro’s Roman Lamb
Nancy Harmon Jenkins · NYT Cooking
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome. She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles. Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that. Use the best ingredients you can find. Then let the simplicity of the preparations work its magic. Nancy Harmon Jenkins
Pasta, Green Beans and Potatoes With Pesto
Nancy Harmon Jenkins · NYT Cooking
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Pease Porridge
Nancy Harmon Jenkins · NYT Cooking
Penne Al Ortolano (Penne With Garden Vegetables)
Nancy Harmon Jenkins · NYT Cooking
Seasonal vegetables can be substituted for the ones in this recipe. Lightly steamed green beans, broccoli or cauliflower broken into small pieces work well in place of the zucchini; shredded spinach or other greens can take the place of the eggplant.
Pirao (Manioc polenta)
Nancy Harmon Jenkins · NYT Cooking
Ragu of Tuna and Thyme
Nancy Harmon Jenkins · NYT Cooking
Rawia Bishara's Vegetarian Musaqa
Nancy Harmon Jenkins · NYT Cooking
Risotto With Beans and Kale
Nancy Harmon Jenkins · NYT Cooking
Roasted Sauerkraut And Bacon
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Saffron Soup
Nancy Harmon Jenkins · NYT Cooking
Scotian Lobster Chowder
Nancy Harmon Jenkins · NYT Cooking
Seafood With Lemongrass
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Shrimp Sauce
Nancy Harmon Jenkins · NYT Cooking
Spaghetti With Garlic, Oil and Hot Red Peppers
Nancy Harmon Jenkins · NYT Cooking
This is the kind of quick, simple dish Italians often throw together after an all-night party or when spirits are flagging and an infusion of food is called for. Other types of long, thin pasta, like vermicelli, linguine or taglierini, may be substituted. If anchovies are omitted, adjust the salt in the sauce.
Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins
Strawberry-Rhubarb Cobbler
Nancy Harmon Jenkins · NYT Cooking
Stuffed and Roasted Chicken
Nancy Harmon Jenkins · NYT Cooking
Summerfield Vegetable Soup
Nancy Harmon Jenkins · NYT Cooking
Tomato Sauce for Pasta
Nancy Harmon Jenkins · NYT Cooking
Nancy Harmon Jenkins