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: David Tanis
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
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: Mark Bittman
Author: Mark Bittman
Author: Pierre Franey
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: Pierre Franey
Author: Pierre Franey
This burger recipe comes from the chef Tadashi Ono's 2011 book, "The Japanese Grill: From Classic Yakitori to Steak, Seafood and Vegetables," written with Harris Salat. The writer Alex Witchel raved about...
Author: Alex Witchel
Author: Regina Schrambling
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: Joan Nathan
Author: Pierre Franey
There is no true definition of buttermilk, according to Anne Mendelson, the author of "Milk." Originally it was the liquid that separated from churned butter. In warm climates, like the American South...
Author: Christine Muhlke
Author: Florence Fabricant
Author: Elaine Louie
Author: Mark Bittman
This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and...
Author: Melissa Clark
Author: Adam Nagourney
Sea scallops are available all year, but are abundant and quite welcome in winter. Like all shellfish, they are best when they are ultra-fresh. If you can get them like that, just let the freshness shine....
Author: David Tanis
Author: Pierre Franey
Author: Mark Bittman
This fried chicken is a specialty of Eric and Bruce Bromberg's SoHo restaurant Blue Ribbon and many of its offspring, including Brooklyn Bowl, the bowling alley in Williamsburg, Brooklyn. It is famous,...
Author: Pete Wells
Author: Pierre Franey
Author: Elaine Louie
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: Jane Sigal
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
Author: Mark Bittman
The reason I choose penne for this dish is because I always like the way the peas find their way inside the little tubes. The dish is simple, sweet with tarragon, and very quickly made. You must serve...
Author: Martha Rose Shulman
Author: Marian Burros
This week I was really into adding nuts to many of my pasta dishes. They contribute substantial "meaty" texture and wonderful flavor. Baby broccoli is more elegant than regular broccoli, with long wispy...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Alice Hart
Author: Florence Fabricant
Hearth Restaurant recently held a dinner featuring modestly priced Burgundy wines. Among the dishes paired with them were sautéed sweetbreads served on scrambled eggs seasoned with black truffles.Sweetbreads...
Author: Florence Fabricant
Katsu, the Japanese-style fried cutlet dish, is made just a bit healthier in this version prepared with tofu slabs. Here, the slabs are dredged in seasoned bread crumbs, baked, not deep-fried, and paired...
Author: Kay Chun
Author: Laurie Woolever
Author: Moira Hodgson
Author: David Leite
Author: Jeff Gordinier
Author: Moira Hodgson
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
Author: Pete Wells
Author: Moira Hodgson