Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does...
Author: Mark Bittman
Author: Moira Hodgson
Author: Mark Bittman
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it...
Author: Mark Bittman
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet...
Author: The New York Times
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil...
Author: Melissa Clark
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither...
Author: Mark Bittman
This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn't easy to find in the United...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Julia Moskin
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome...
Author: Mark Bittman
This style of cooking a triangular cut from the bottom sirloin comes from California's vaqueros, the Mexican cowboys who worked cattle in California's Central Valley in the 1800s. It's rubbed with lots...
Author: Kim Severson
Author: Moira Hodgson
Author: Elaine Louie
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar...
Author: Sam Sifton
Author: Marian Burros
Priorat, near the Mediterranean coast of Spain and a stone's throw from Barcelona, produces wines with dark fruit flavors, spice, bold complexity and ample alcohol. To compete with reds like these, the...
Author: Florence Fabricant
Author: Florence Fabricant
This recipe uses a method in which pasta is cooked like risotto. Sometimes the noodle is toasted first, but always the broth is stirred into the pasta as it cooks. The flavor is intensified and the dish...
Author: Florence Fabricant
Author: Moira Hodgson
Back in 2011, Melissa Clark revisited the turkey. "Just because we don't think to make it the star of a meal in May doesn't mean turkey won't taste as good as it did in November," she wrote. She took several...
Author: Melissa Clark
Author: Marian Burros
Author: Florence Fabricant
Author: Elaine Louie
Author: Marian Burros
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Marian Burros
Tunisians often add tuna to their frittatas. I've tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.
Author: Martha Rose Shulman
This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and...
Author: Martha Rose Shulman
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook the meat; rare to medium rare guarantees tender...
Author: John Willoughby And Chris Schlesinger
Author: Mark Bittman
Author: Jacques Pepin
This sweet and sour mixture, colored purple and orange, is packed with flavenoids.
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Mark Bittman
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Molly O'Neill
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook the meat; rare to medium rare guarantees tender...
Author: John Willoughby And Chris Schlesinger
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet...
Author: The New York Times
Author: Moira Hodgson
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil...
Author: Melissa Clark