Author: Moira Hodgson
Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. The original version of this...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Marian Burros
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad. The original recipe calls...
Author: Eugenia Bone
Author: R. W. Apple Jr.
Author: Florence Fabricant
Author: Melissa Clark
Author: Kay Rentschler
Author: Mark Bittman
Author: Eileen Yin-Fei Lo
Use hazelnuts as a topping for Alaskan sablefish with miso, brown butter and a splash of wine. A delicious, light pairing with a glass of Oregon pinot noir.
Author: Florence Fabricant
This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill,...
Author: Steven Raichlen
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: Florence Fabricant
Author: Florence Fabricant
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 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
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
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
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
The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes I wasn't entirely happy with when I re-examined...
Author: Mark Bittman
Author: Marian Burros
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
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
When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts...
Author: Martha Rose Shulman
Author: Mark Bittman
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
Author: Marian Burros
Author: Mark Bittman
This recipe, adapted from "Jerusalem," by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed with fragrant dill and cilantro, and studded with...
Author: Melissa Clark
Author: Florence Fabricant
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
Pimentón is made from a red pepper similar to that used to make paprika, but it's smoked before grinding. It can be hot (though not super hot) or mild (which is called "sweet," though the flavor is more...
Author: Mark Bittman
These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, - to about 1/4 inch. This way, you can get a good two servings, if not more, out of each...
Author: Martha Rose Shulman
Author: Eileen Yin-Fei Lo
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
This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill,...
Author: Steven Raichlen