Author: Pierre Franey
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
Author: Melissa Clark
These peppers have some heft and give a satisfying main-course feeling. Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs....
Author: David Tanis
Author: Moira Hodgson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Moira Hodgson
Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs are tossed with olive oil and salt and pepper and...
Author: John Willoughby And Chris Schlesinger
Author: Florence Fabricant
Author: Marian Burros
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Author: Pierre Franey
Author: Aljean Harmetz
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation...
Author: Marian Burros
Grilling fish is not daunting when you master a few details, like selecting the right type of fish, keeping your grill clean and - the moment of truth - knowing how to turn. A whole fish can simply be...
Author: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
This complexly flavored, multitextured, slightly sweet dish of mussels is an elegant meal that can easily be doubled for a dinner party.
Author: Melissa Clark
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from "Plenty," his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad...
Author: Ligaya Mishan
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside - to stuff it. Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef...
Author: Mark Bittman
Author: Moira Hodgson
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams...
Author: Mark Bittman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Author: Amanda Hesser
Author: Bryan Miller
Author: Marian Burros
Author: Florence Fabricant
Author: Moira Hodgson
It took a few tries, but I finally came up with what I'd call "smoke kissed" ribs in my oven. I started with a dry rub; it's the same one I use every summer, based on a recipe my friend Chris Schlesinger...
Author: Mark Bittman
No matter if you broil, pan-sear or grill it, like most economical cuts, London broils want to stay rare and juicy and a little chewy to show off its best side. Cooked through until completely brown, these...
Author: Melissa Clark
I had never cooked ong choy, also known as water spinach, until experimenting with this stir-fry. The hollow stems require a little more time to cook than the leaves so they are added first to the wok....
Author: Martha Rose Shulman
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries....
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Author: Marian Burros
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Pierre Franey