"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat,...
Author: Melissa Clark
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
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: Julia Reed
Author: Jon Nordheimer
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: David Tanis
Author: Amanda Hesser
Author: Barbara Kafka
Author: Pierre Franey
Author: Marian Burros
Turnips are a perfect winter vegetable for a hearty stir-fry.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.
Author: Amanda Hesser
This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Mrs. Melillo
Author: Marian Burros
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Molly O'Neill
Author: Mimi Read
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as...
Author: Martha Rose Shulman
Author: Marian Burros
Producing the type of roast duck you see hanging in the windows of many Chinese restaurants is nearly impossible at home. I've tried, believe me, and it is about as far from the minimalist ideal as making...
Author: Mark Bittman
Author: Mark Bittman
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Molly O'Neill
Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don't...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Kim Severson
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Mark Bittman
Author: Amanda Hesser
Author: Marian Burros
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.
Author: Martha Rose Shulman
Author: Molly O'Neill
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Jonathan Reynolds