Author: Florence Fabricant
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for...
Author: Mark Bittman
Author: Florence Fabricant
Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick...
Author: Melissa Clark
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic....
Author: Jeff Gordinier
Author: Florence Fabricant
Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of fresh ginger and sesame oil then bake in the oven...
Author: David Tanis
Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations....
Author: Kim Severson
Author: Moira Hodgson
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive...
Author: Martha Rose Shulman
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok. Using thinly sliced beef tenderloin...
Author: Tejal Rao
Author: Melissa Clark
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach...
Author: Mark Bittman
Author: Pierre Franey
For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the...
Author: Mark Bittman
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole...
Author: Melissa Clark
Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.
Author: Glenn Collins
Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are...
Author: Florence Fabricant
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Author: Martha Rose Shulman
I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw...
Author: Nigella Lawson
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it...
Author: Martha Rose Shulman
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of...
Author: Melissa Clark
This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish like cod. The fish, while delicious, is utterly...
Author: Martha Rose Shulman
These are the meatballs you want to serve with spaghetti sauce - my mother Anne Marie Zappa's is the one I'd use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.
Author: Kim Severson
Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you...
Author: Mark Bittman
Author: Florence Fabricant
I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as a marinade for the chicken.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
Author: Nigella Lawson
Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Kim Severson
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple...
Author: Melissa Clark
Author: Robert Farrar Capon
Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author of "Quick and Easy Korean Cooking," said fried chicken...
Author: Julia Moskin
Author: Mark Bittman
This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or,...
Author: Melissa Clark
Author: Pierre Franey
Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the "Your Best Grilled Pork Recipe" contest.
Author: Kim Severson
Author: Amanda Hesser
Author: Marian Burros
I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a...
Author: Martha Rose Shulman
Author: Alex Witchel
Author: David Pasternack
A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even better is that it's both a breeze to cook (season...
Author: Melissa Clark
Author: Alissa J. Rubin