This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly...
Author: David Tanis
Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that,...
Author: Mark Bittman
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod,...
Author: Martha Rose Shulman
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish...
Author: Kim Severson
This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop...
Author: Mark Bittman
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled...
Author: Amanda Hesser
Author: Alex Ward
Author: Pierre Franey
The name of this recipe may seem laughable. Isn't confit meant to be an arduous, messy, not-really-easy thing to make at home? Doesn't it involve large quantities of hot liquid fat and even larger reserves...
Author: Melissa Clark
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed...
Author: Florence Fabricant
Author: Pierre Franey
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before...
Author: Mark Bittman
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and...
Author: Sam Sifton
Author: Florence Fabricant
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Author: Martha Rose Shulman
This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy...
Author: The New York Times
A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
Author: Susan Guerrero
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast...
Author: Mark Bittman
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and...
Author: Pierre Franey
Author: Florence Fabricant
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla...
Author: Mark Bittman
Author: Florence Fabricant
If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce...
Author: Mark Bittman
This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli's "The Frankies Spuntino Kitchen Companion and Cooking Manual," written with Peter Meehan. It's for a fantastic dish...
Author: Sam Sifton
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Barbara Kafka
Author: Julia Moskin
Author: Mark Bittman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Author: Julie Powell
The topping for this couscous isn't too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Amanda Hesser
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh...
Author: Jacques Pepin
Author: Alex Witchel
Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled,...
Author: David Tanis
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Donna St. George
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts...
Author: Julia Moskin
Author: Barbara Kafka
Author: Moira Hodgson
Author: Joan Nathan
Author: Pierre Franey
Start with lamb shoulder; leg is not lean or tender enough for this treatment. You can use loin if you prefer, but the dish will cost at least 10 times as much and it won't be any better. Marinate it dry...
Author: Mark Bittman