Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Author: Moira Hodgson
Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. One thing is clear, though: a good recipe has a thousand...
Author: Amanda Hesser
Author: Barbara Kafka
Author: Mark Bittman
Author: Sara Rimer
Author: Marian Burros
Author: Mark Bittman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Author: Molly O'Neill
Author: Craig Claiborne
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the food it's combined with. The sweeter-smelling the wood used, the more alluring...
Author: Molly O'Neill
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Author: Martha Rose Shulman
Author: Molly O'Neill
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
Author: Melissa Clark
Author: Marian Burros
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod,...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts...
Author: Julia Moskin
Author: Alex Ward
If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce...
Author: Mark Bittman
Author: Moira Hodgson
A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
Author: Susan Guerrero
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and...
Author: Sam Sifton
This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy...
Author: The New York Times
Author: Mark Bittman
Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that,...
Author: Mark Bittman
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish...
Author: Kim Severson
Author: Marian Burros
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before...
Author: Mark Bittman
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from "Plenty," his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad...
Author: Ligaya Mishan
Author: Bryan Miller
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
Author: Melissa Clark
Author: Molly O'Neill
This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly...
Author: David Tanis
This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop...
Author: Mark Bittman
Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled,...
Author: David Tanis
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla...
Author: Mark Bittman
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts...
Author: Julia Moskin
Author: Pierre Franey