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...
Author: David Tanis
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...
Author: Martha Rose Shulman
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...
Author: Mark Bittman
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...
Author: Mark Bittman
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....
Author: Kim Severson
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...
Author: Mark Bittman
Author: Pierre Franey
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...
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...
Author: Melissa Clark
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...
Author: Martha Rose Shulman
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,...
Author: Florence Fabricant
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation...
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...
Author: Sam Sifton
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,...
Author: Pierre Franey
Author: Florence Fabricant
Author: Julia Moskin
A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
Author: Susan Guerrero
Author: Florence Fabricant
Author: Florence Fabricant
This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli's "The Frankies Spuntino Kitchen Companion and Cooking Manual," written...
Author: Sam Sifton
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...
Author: Mark Bittman
Author: Barbara Kafka
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...
Author: Mark Bittman
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...
Author: The New York Times
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
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,...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Florence Fabricant
Author: Alex Witchel
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...
Author: Julia Moskin
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Donna St. George
Author: Florence Fabricant
Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not...
Author: David Tanis
Author: Molly O'Neill
Author: Joan Nathan
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and...
Author: Melissa Clark
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...
Author: Mark Bittman
Author: Amanda Hesser
Author: Barbara Kafka
Author: Mark Bittman
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...
Author: Jacques Pepin
These peppers have some heft and give a satisfying main-course feeling. Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with...
Author: David Tanis