Author: Pierre Franey
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before...
Author: John Willoughby And Chris Schlesinger
Author: Florence Fabricant
Author: Craig Claiborne
Author: Mark Bittman
This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy...
Author: Melissa Clark
Author: Moira Hodgson
Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.
Author: Jason Epstein
Author: Pierre Franey
Author: Mark Bittman
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Bryan Miller
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and...
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul,...
Author: Jeff Gordinier
Author: Molly O'Neill
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie...
Author: Melissa Clark
Author: David Tanis
Author: Mark Bittman
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional...
Author: Martha Rose Shulman
Author: Pierre Franey
These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice...
Author: Martha Rose Shulman
Author: Florence Fabricant
This is one of my favorite ways to eat tofu. Keep some marinating in the refrigerator, then grill or pan-fry at will.
Author: Martha Rose Shulman
Author: Mark Bittman
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets,...
Author: Martha Rose Shulman
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought...
Author: Martha Rose Shulman
This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention...
Author: Martha Rose Shulman
Author: Pierre Franey
Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano...
Author: Joan Nathan
Author: Nigella Lawson
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique...
Author: Dawn Perry
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you've...
Author: Martha Rose Shulman
Ronald Reagan had his jelly beans, Poppy Bush had his pork rinds and Mitt Romney has his - meatloaf cakes? "Meatloaf cakes," Mr. Romney affirmed from the...
Author: The New York Times
Author: Mark Bittman
Author: Pierre Franey
Author: Molly O'Neill
Author: Mark Bittman
Author: Jacques Pepin
Author: Jacques Pepin
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates...
Author: Melissa Clark
Author: Moira Hodgson
Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the...
Author: Martha Rose Shulman