This is a technique that elevates basic sauteed greens into something even more savory and tender.
Author: Sam Sifton
This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan...
Author: Mark Bittman
A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.
Author: Sam Sifton
Author: Pilar Viladas
Author: Pierre Franey
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.
Author: Martha Rose Shulman
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Mark Bittman
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar....
Author: Pierre Franey
Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean - Spain, yes, but...
Author: Jeff Gordinier
Author: Moira Hodgson
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
In a 2010 love letter to the food processor, Mark Bittman gave the machine the ultimate compliment: "I upgraded its position in my kitchen from a cabinet to a spot on my itsy-bitsy counter," he wrote....
Author: Mark Bittman
Author: Kim Severson
Author: Pierre Franey
Author: Amanda Hesser
Author: Florence Fabricant
Classic celery root and potato purées combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter purée that also incorporates apple - the "secret ingredient."...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Julia Moskin
Author: Mark Bittman
Author: Amanda Hesser
Author: Pierre Franey
Author: Marialisa Calta
Serve this sweet springtime dish as a starter or side dish, or as part of a vegetarian main dish with grains.
Author: Martha Rose Shulman
Author: Pierre Franey
While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.
Author: Martha Rose Shulman
Author: Marialisa Calta
The recipe for rice with zucchini in the 60-Minute Gourmet column in The Living Section last Wednesday omitted a step. Here is a corrected version.
Author: Pierre Franey
Author: Marialisa Calta
Author: Gustav Niebuhr
Author: Mark Bittman
This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don't be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
Author: Julie Sahni
Author: Florence Fabricant
This spicy curry is inspired by a recipe by the cookbook author Madhur Jaffrey. I've seen other vegetarian recipes for cabbage cooked with dal (which I've made optional here, so you don't have to go to...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
This light summer meal comes together quickly: Corn kernels are simmered in a cream enhanced with blue cheese and pepper. It's then served on tomato slices and topped with pine nuts for a meal that embraces...
Author: Melissa Clark
Author: Moira Hodgson
Author: Amanda Hesser
Author: Marian Burros
Author: Marian Burros