Author: Florence Fabricant
Start cooking the rice or quinoa that you will serve this with, prep your vegetables and make the stir-fry. The prep is the most time-consuming but there...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, "gives squash an unusual...
Author: Mark Bittman
This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies...
Author: Martha Rose Shulman
Author: Enid Nemy
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I...
Author: Melissa Clark
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the...
Author: Melissa Clark
Author: Mark Bittman
In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, "that you don't have to have butter and cream...
Author: Marian Burros
Author: Moira Hodgson
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them...
Author: Nigella Lawson
This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured...
Author: Nancy Harmon Jenkins
Author: Mark Bittman
Author: Joyce Chang
Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Molly O'Neill
Author: Pierre Franey
Author: Sam Sifton
This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is...
Author: Mark Bittman
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop...
Author: Melissa Clark
Author: Marian Burros
Author: Moira Hodgson
Fish steaks are relatively foolproof - they're practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before...
Author: Mark Bittman
Author: Pierre Franey
Author: Leslie Kaufman
This is an ancient Northern Italian preparation. To improve the flavor of the meat, this powerful marinade relied on rich local wine, along with aromatic...
Author: Mark Bittman
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Bryan Miller And Pierre Franey
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then...
Author: John Willoughby And Chris Schlesinger
Author: Pierre Franey
Author: Florence Fabricant
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate...
Author: Melissa Clark
Author: Robert Farrar Capon
Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting....
Author: Pierre Franey
Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before...
Author: Mark Bittman
Author: Molly O'Neill
These take only 12 or 15 minutes to prepare and can be held in a 50-degree oven for an hour or so. Therefore it is most convenient to grill them two at...
Author: Jason Epstein
Author: Pierre Franey
Author: Gary Shteyngart
Author: Pierre Franey
For at least one meal at your summer rental, serve sausages. They come seasoned and self-contained, with no need for condiments or sauces. After a long...
Author: Melissa Clark
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little...
Author: The New York Times
Author: Jonathan Reynolds