Author: Melissa Clark
Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables. Here the salmon is cooked in the oven, and the...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Bryan Miller
Author: Florence Fabricant
Author: Alessandra Stanley
Author: Florence Fabricant
Author: Dorie Greenspan
Author: Melissa Clark
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Amanda Hesser
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here's a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the...
Author: Martha Rose Shulman
Author: R. W. Apple Jr.
Author: Mark Bittman
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have a fresh green chile in the fridge so I used a little...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Molly O'Neill
Author: Bryan Miller
Author: Marian Burros
Author: Mark Bittman
Author: Mark Bittman
This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.
Author: Martha Rose Shulman
This dish is a midwinter night's dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using potatoes both diced and mashed. Though it is liberally...
Author: Alex Witchel
Author: Mark Bittman
Author: Barbara Kafka
Author: Melissa Clark
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't boiled so long -- just a minute or two - that...
Author: Martha Rose Shulman
Author: Suzanne Hamlin
Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor....
Author: Melissa Clark
If you're looking for a new way to include healthy Brussels sprouts in your diet, look no farther than this tantalizing risotto. Like the other cruciferous vegetables, Brussels sprouts are loaded with...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Moira Hodgson
Author: Mark Bittman
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep...
Author: Martha Rose Shulman
I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant