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Chicken Scaloppine With Lemon

In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet....

Author: Mark Bittman

Italian Sausage Sandwiches

These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages. A quick slaw of cabbage, carrots, mayonnaise and pickled peppers...

Author: Melissa Clark

Braised Eggplant, Pork and Mushrooms

The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction...

Author: Mark Bittman

Grilled Skirt Steak With Mixed Peppers

Author: Florence Fabricant

Grilled Shrimp With Wilted Spinach and Peaches

The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe. Toasting and then grinding the spices - peppercorns,...

Author: John Willoughby And Chris Schlesinger

Asparagus Rolled in Herb Crêpes

A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.

Author: Martha Rose Shulman

Roasted Broccoli With Shrimp

Here is a fast, delicious one-pan supper that could not be simpler, or tastier. Just coat your ingredients with a generous amount of olive oil, seasoning well with kosher salt and freshly ground black...

Author: Melissa Clark

Spicy Green Mussels

Author: David Tanis

Vegan Mushroom Étouffée

This clever vegan re-creation of a Southern Louisiana étouffée comes from Jenné Claiborne, who included it in her 2018 cookbook "Sweet Potato Soul." Succulent oyster mushrooms stand in for the shrimp...

Author: Kim Severson

Monkfish With Tomatoes and Olive Oil

Author: Florence Fabricant

Khatti Dal, Hyderabad Style

Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known...

Author: Mark Bittman

Shoyu Chicken With Teri Glaze

Author: Marian Burros

Bean Casserole

Author: Ariel Kaminer

Fast Potato 'Gnocchi'

Author: Mark Bittman

Poached Skate With Pesto Sauce

Author: Bryan Miller And Pierre Franey

Cold Noodles With Barbecued Shrimp

Vietnam has only two seasons. The monsoon season is hot and wet. The other eight months are hot and dry, the time when outdoor charcoal grills are fired up, raw and lightly pickled vegetables are the stars...

Author: Molly O'Neill

Codfish Cakes

Author: Moira Hodgson

Watermelon Burgers With Cheese

Here is a surprising vegetarian option for the backyard barbecue. The saltiness of the cheese cuts the sweetness of the watermelon. The burger gets its savory nature from the grill and a hit of onion.

Author: Mark Bittman

Hake in Vegetable and Lemon Broth

Author: Jacques Pepin

Roasted Broccoli With Shrimp

Here is a fast, delicious one-pan supper that could not be simpler, or tastier. Just coat your ingredients with a generous amount of olive oil, seasoning well with kosher salt and freshly ground black...

Author: Melissa Clark

Khatti Dal, Hyderabad Style

Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known...

Author: Mark Bittman

Chicken Scaloppine With Lemon

In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet....

Author: Mark Bittman

Monkfish With Tomatoes and Olive Oil

Author: Florence Fabricant