Recipes By Barbara Gamarekian

NYT Cooking

Cheese Pudding

NYT Cooking

Poached Salmon

This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It’s an elegant dish for a large group — the recipe ultimately serves 12 — but it comes together quickly. Serve it, as a commenter suggests, with a homemade tartar sauce.

NYT Cooking

Ratatouille in Acorn Squash