Linda Wells
Food writer
Recipes
American Berry Tart
Linda Wells · NYT Cooking
Biscotti Cioccolato
Linda Wells · NYT Cooking
Linda Wells
Blackberry Linzer Tarts
Linda Wells · NYT Cooking
Linda Wells
Caesar Salad With Skillet Croutons
Linda Wells · NYT Cooking
Linda Wells
Chicken Roasted With Fennel And Green Olives
Linda Wells · NYT Cooking
Linda Wells
Cold Stuffed Roast Of Veal
Linda Wells · NYT Cooking
Craig Claiborne's Roast Chicken With Mustard Sauce
Linda Wells · NYT Cooking
Cucumber Relish
Linda Wells · NYT Cooking
Fillet Of Sole With Greens And Mango Yogurt Sauce
Linda Wells · NYT Cooking
Fresh Berry-Filled Cones
Linda Wells · NYT Cooking
Fried Chicken (From Teddy Edelman)
Linda Wells · NYT Cooking
Fried Chicken With Cornmeal
Linda Wells · NYT Cooking
Game Chips
Linda Wells · NYT Cooking
Herb Dip
Linda Wells · NYT Cooking
Herb Dip (From Barbara Milo Ohrbach)
Linda Wells · NYT Cooking
Herbed Mashed Potatoes With Roquefort
Linda Wells · NYT Cooking
Linda Wells
Hot Blueberries
Linda Wells · NYT Cooking
Hot Blueberries (From Jimmy Steinmeyer)
Linda Wells · NYT Cooking
Marinated Tuna On Daikon
Linda Wells · NYT Cooking
Mesclun
Linda Wells · NYT Cooking
Monsoon Salt and Pepper Whole Prawns
Linda Wells · NYT Cooking
Mushroom Crostini
Linda Wells · NYT Cooking
Napoleon Of Saint Pierre
Linda Wells · NYT Cooking
Linda Wells
North Chinese Roast Eggplant
Linda Wells · NYT Cooking
Linda Wells
Oklahoma Black-Eyed Peas
Linda Wells · NYT Cooking
Oklahoma Black-Eyed Peas (From Jimmy Steinmeyer)
Linda Wells · NYT Cooking
Petatou De Chevre Frais (Potato Tart With Goat Cheese)
Linda Wells · NYT Cooking
Linda Wells
Postrio's Lobster With Curry Risotto
Linda Wells · NYT Cooking
Potato Lasagna With Wild Mushrooms And Herb Sauce
Linda Wells · NYT Cooking
Linda Wells
Rhubarb Soup
Linda Wells · NYT Cooking
Rick Moonen's Cioppino
Linda Wells · NYT Cooking
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.
Risotto With Wild Mushrooms
Linda Wells · NYT Cooking
Linda Wells
Roasted Vegetable Sandwich With Parsley Arugula Salad
Linda Wells · NYT Cooking
Linda Wells
Rose Geranium Butter Biscuits
Linda Wells · NYT Cooking
Skewered Swordfish And Zucchini
Linda Wells · NYT Cooking
Linda Wells
Skewered Swordfish And Zucchini (From Louisa Hargrave)
Linda Wells · NYT Cooking
Spaghetti With Feta, Olives And Garlic Beans
Linda Wells · NYT Cooking
Linda Wells
Spiced Lamb Sausage With Green Lentils
Linda Wells · NYT Cooking
Linda Wells
Spring Salmon, Potato And Pesto Terrine
Linda Wells · NYT Cooking
Linda Wells
Steak Salad With Vegetables
Linda Wells · NYT Cooking
This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.
Summer Vegetables In Vodka Marinade
Linda Wells · NYT Cooking
Sweet Peppers Stuffed With Lamb And Minted Couscous
Linda Wells · NYT Cooking
Tomatoes Stuffed With Goat Cheese
Linda Wells · NYT Cooking
Watercress Aioli
Linda Wells · NYT Cooking
Wolfgang Puck's Salmon With Celery-Root Puree
Linda Wells · NYT Cooking