Food Recipe: Tunaghetti, When You Can't Find Shoulder Of Lamb For St. Patrick's Day Pamela Osborne's Pasta With Tuna turns out to be a tasty alternative to Irish stew. By Pamela Osborne
Food Recipe: Provençal Stew Pamela Osborne offers this eggplant and tomato stew and suggests that it becomes a reliable standard. By Pamela Osborne
Food Recipe: Bitter Greens And Clementines Salad Pamela Osborne appreciates the season's sweet and juicy citrus, and incorporates clementines in a bitter green salad. By Pamela Osborne
Food Recipe: Winter Salad (And A Roast Chicken That Precedes It) Pamela Osborne roasts a chicken with the best, crispiest, crackling skin, and supplies a salad recipe for the leftovers. By Pamela Osborne
Food Recipe: Shirin Polo (Not Just Another Rice Dish) Pamela Osborne takes inspiration from a Persian restaurant in London for this sweet rice dish. By Pamela Osborne
Food Recipe: Really Good Chicken And Rice Or: Bagging groceries as a metaphor for a guide to a happier life. By Pamela Osborne
Food Recipe: Have A New Year's Pâté With Smooth Chicken Liver and Smoked Salmon Spreads Here are Pamela Osborne's tips for making an easy but elegant spread for New Year's Eve. By Pamela Osborne
Food Recipe: Chicken Florentine (Or: What To Do With Turkey Leftovers) Yes, it says chicken, but it works for turkey, too, and it's a winner, says Pamela Osborne. By Pamela Osborne
Food Recipe: Butternut Squash And Cherried Cranberries, A Guide For The Put Upon At Thanksgiving Our contributor admits Thanksgiving is the hardest meal of the year, but gives us a guide to a simplified feast. By Pamela Osborne
Food Recipe: Hot Cheese Bits On Dark Nights Pair these with a Negroni as you contemplate the ghost of screenwriter William Goldman. By Pamela Osborne
Food Recipe: Soupe Au Pistou A simple version of a French vegetable soup...and while we're making it, an explanation of the word "bowdlerize." By Pamela Osborne
Food Recipe: Jayne's Corn Pudding This is a good recipe to have in your back pocket as summer and corn season draw to a close. By Pamela Osborne
