Author: Melissa Clark
Lasagna doesn't always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
If you're trying to eat less meat but miss chunky tomato sauce, you'll appreciate the finely diced carrots in this one.
Author: Martha Rose Shulman
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to...
Author: Melissa Clark
Fish will not absorb much of the oil in which it is fried if the oil is properly heated. These crisp fillets are a great way to work flaxseeds, toasted...
Author: Martha Rose Shulman
I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York. This dish is Manchurian in origin and is based on an ingredient...
Author: Mark Bittman
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Mark Bittman
Author: Marian Burros
Author: Suzanne Hamlin
Author: Pierre Franey
Author: Moira Hodgson
Author: Moira Hodgson
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
Author: Martha Rose Shulman
Fish is a breakfast staple all over the world, from the grilled fish and rice of Japan, to kippers and eggs in England, to bagels-and-lox brunches. But...
Author: Melissa Clark
Author: Edward Schumacher
Author: Amanda Hesser
Author: Pierre Franey
Author: Bryan Miller
Here, the moderately rich snapper, lightly crisped, tasting of butter or olive oil works beautifully with the tart-sweet rhubarb sauce. The rhubarb cooks...
Author: Mark Bittman
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York's most venerable French chefs, gives inspiration here to...
Author: Melissa Clark
Author: Marian Burros
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of...
Author: Martha Rose Shulman
Author: Mark Bittman
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of...
Author: Melissa Clark
Author: Nina Simonds
Author: Lorna J. Sass
Author: Marian Burros
This dish is inspired by a classic oil and garlic pasta. I've added chicory, a bitter green that is much loved in southern Italy but underused here. It's...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Julie Sahni
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Alex Witchel
Author: Mark Bittman
Author: Molly O'Neill
Author: Moira Hodgson
Author: Mark Bittman
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly...
Author: Melissa Clark
In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom)...
Author: Julia Moskin
This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll...
Author: Mark Bittman
Author: Amanda Hesser
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and...
Author: Mark Bittman
Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which...
Author: Mark Bittman