Author: Nancy Harmon Jenkins
Author: Florence Fabricant
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor...
Author: Julia Moskin
Author: Mark Bittman
Author: John Willoughby
Author: Kim Severson
Author: Barbara Kafka
Author: Moira Hodgson
Author: Julia Moskin
Author: Anne Mendelson
Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
Author: David Tanis
This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty...
Author: Amanda Hesser
Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains its crunch with the quick heat of the stir fry....
Author: Julia Moskin
Author: Nick Fox
Author: Melissa Clark
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then...
Author: Sam Sifton
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor...
Author: Julia Moskin
Author: Mark Bittman
The narrow spectrum of highly sweetened morning food is limiting and ultimately boring. This coconut oat pilaf, which most folks might think of as an evening dish, is spicy and aromatic. And it will change...
Author: Mark Bittman
Author: Marian Burros
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully....
Author: David Tanis
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in...
Author: Mark Bittman