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Lomo Saltado

Author: Jon Nordheimer

Chinese Flank Steak

Author: Marian Burros

Pasta With Tomato Sauce Provencal

Author: Marian Burros

Smoke Roasted Chicken Thighs With Paprika

These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult...

Author: Sam Sifton

Tofu With Spinach Sauce

Author: Mark Bittman

Seared And Steamed Chicken

Author: Mark Bittman

Fresh Fried Clams

Author: Rena Coyle

Chili for Chili Dogs

Author: Amanda Hesser

Rice Noodles With Stir Fried Chicken, Turnips and Carrots

Turnips are a perfect winter vegetable for a hearty stir-fry.

Author: Martha Rose Shulman

Vegetable Stew

Author: Barbara Kafka

Chinese ''Roast'' Duck

Producing the type of roast duck you see hanging in the windows of many Chinese restaurants is nearly impossible at home. I've tried, believe me, and it is about as far from the minimalist ideal as making...

Author: Mark Bittman

Marinated Giant White Beans and Beets

Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don't...

Author: Martha Rose Shulman

Eggplant Parmigiana

Author: Mrs. Melillo

Clams In Sherry Sauce

Author: Mark Bittman

Clam or Mussel Stew With Greens and Beans

This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.

Author: Martha Rose Shulman

Squid In Red Wine Sauce

Author: Mark Bittman

Green Garlic, Chive and Red Pepper Frittata

Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as...

Author: Martha Rose Shulman

Red Pepper Dip With Walnuts And Pomegranate

This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.

Author: Amanda Hesser

Pineapple Pork

Author: Marian Burros

Sausage Bread

Author: Mimi Read

Sake Steamed Chicken With Ginger and Scallions

"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat,...

Author: Melissa Clark

Artichoke and Oyster Casserole

Author: Kim Severson

Saffron Risotto With Spring Onion, Saffron and Green Garlic

This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions...

Author: Martha Rose Shulman

Sea Scallops With Almond Sauce

Author: Mark Bittman

Coconut Ginger Chicken

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Author: Mark Bittman

Jambon Persillé

Author: Florence Fabricant

Oven Roasted Salmon, Quinoa and Asparagus With Wasabi Oil

Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables. Here the salmon is cooked in the oven, and the...

Author: Martha Rose Shulman

Cafeteria's Meatloaf

Author: Jonathan Reynolds

Creamy Farro And Chickpea Soup

Author: Amanda Hesser

Beet Greens and Rice Gratin

Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.

Author: Martha Rose Shulman

Chicken Meatballs, Italian Style

Author: Mark Bittman

Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes

Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.

Author: Martha Rose Shulman

Vitello Giardino(Veal Cutlets With Salad)

Author: Craig Claiborne And Pierre Franey

Whole Fish With Lime Salsa Verde

Think of roasting a whole fish the same way you might think of roasting a whole chicken: an easy and delicious preparation that all cooks should have in their arsenal, and one that takes well to whatever...

Author: Melissa Clark