Author: Pierre Franey
Author: Joyce Howe
Author: Mark Bittman
Author: Pierre Franey
Author: David Tanis
Author: William Grimes
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the...
Author: Julia Child
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 chile (feel free to substitute a sweet green one),...
Author: Joan Nathan
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
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely...
Author: Martha Rose Shulman
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 rice. I'm giving you the choice of bulgur or rice....
Author: Martha Rose Shulman
You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice...
Author: Martha Rose Shulman
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple...
Author: Pierre Franey
Author: Jacques Pepin
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is a light meatless meal, loaded with fresh green beans,...
Author: Martha Rose Shulman
This potato recipe is based on tartiflette, a Savoy dish. Waxy potatoes are simmered with white wine, onion and lardons, then smothered with a heady cheese like reblochon and baked until bubbly and brown....
Author: Amanda Hesser
Author: Pierre Franey
Author: Merrill Stubbs
Author: Marian Burros
Author: Pierre Franey
Author: Christine Muhlke
Here, I paired fillets with a seasonal treat: fresh local blueberries. The berries would have been cloying with the fish by themselves, so I simmered them with white wine and vinegar, creating a sweet-and-sour...
Author: Melissa Clark
Author: Julia Reed
Author: Marian Burros
Author: Craig Claiborne
Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of...
Author: David Tanis
Author: Molly O'Neill
Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like...
Author: Martha Rose Shulman
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make...
Author: Amanda Hesser
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness....
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though...
Author: Sam Sifton
Author: Molly O'Neill
Author: Jon Nordheimer
Author: Mark Bittman