This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex,...
Author: Mark Bittman
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Bryan Miller
Author: Pierre Franey
Author: Moira Hodgson
Author: Elaine Louie
Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ''It's diaspora food,'' the chef Jonathan Wu told...
Author: Sam Sifton
Author: Florence Fabricant
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 powerhouse that tastes wonderful when properly...
Author: Martha Rose Shulman
In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
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 works great with seared proteins as well, especially...
Author: Dawn Perry
Author: Craig Claiborne
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 crust, results in a serious breakfast feast. You...
Author: Melissa Clark
Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.
Author: Jason Epstein
Author: David Tanis
Author: Mark Bittman
Author: Mark Bittman
Author: Florence Fabricant
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed...
Author: Melissa Clark
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.
Author: Martha Rose Shulman
Author: Nigella Lawson
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, you may find it labeled maghribiyya.
Author: Martha Rose Shulman
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp...
Author: Melissa Clark
Author: Molly O'Neill
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 and moist.
Author: Martha Rose Shulman
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 haters: add them anyway. They dissolve into...
Author: Melissa Clark
Author: Marian Burros
Author: Mark Bittman
Author: Jacques Pepin
Author: Pierre Franey
Author: Joyce Howe
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 back of his charter plane as it idled on the tarmac...
Author: The New York Times
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it's as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it...
Author: Amanda Hesser
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 about stir-frying cucumber until I saw this recipe....
Author: Martha Rose Shulman
Author: Moira Hodgson
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, is proof of that fact. Quinoa adds a lovely bit...
Author: Jeff Gordinier
Author: Pierre Franey
Author: Moira Hodgson
Author: Mark Bittman
Author: Florence Fabricant
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 added the noodles to the pan. Bok choy is a member...
Author: Martha Rose Shulman
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: Kay Rentschler
Author: Marian Burros
Author: Mark Bittman