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 quick.
Author: Mark Bittman
Author: Nina Simonds
During Chinese New Year, long noodles are eaten in all corners of China. "Longevity noodles," also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without...
Author: Julia Moskin
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit....
Author: Mark Bittman
Author: Marian Burros
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 that is in almost every refrigerator. It's stir-fried...
Author: Mark Bittman
The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish...
Author: Melissa Clark
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
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Author: Martha Rose Shulman
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 or not, into a main dish.
Author: Martha Rose Shulman
Here, the moderately rich snapper, lightly crisped, tasting of butter or olive oil works beautifully with the tart-sweet rhubarb sauce. The rhubarb cooks with no added liquid -- it contains plenty, as...
Author: Mark Bittman
Author: Lorna J. Sass
Author: Mark Bittman
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Author: Martha Rose Shulman
Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination...
Author: Mark Bittman