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Paul Prudhomme's Blackened Redfish

The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared...

Author: Molly O'Neill

Grilled Marinated Swordfish Steaks

Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the...

Author: Pierre Franey

Grilled Rosemary Pork Tenderloin

This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating...

Author: Marian Burros

Blue Heaven's Yellowtail Snapper

Author: Jonathan Reynolds

Deviled Chicken

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Author: Mark Bittman

Meatballs

This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family's recipes into "The Tucci Cookbook" in 2012. Make sure the bread for...

Author: Frank Bruni

Salmon Roasted in Butter

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip,...

Author: Mark Bittman

Chicken Stir Fry With Mixed Peppers

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before...

Author: Martha Rose Shulman

Grilled Pacific Halibut With Mango Salsa

This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think...

Author: Martha Rose Shulman

New Orleans Barbecue Shrimp

Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce...

Author: Mark Bittman

Seared Halibut With Anchovies, Capers And Garlic

Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies...

Author: Mark Bittman

Steak Diane for Two

Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).

Author: Mark Bittman

Parmesan Lamb Chops

Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye....

Author: David Tanis

Egg Batter Pan Fried Flounder With Green Garlic

For savory, moist, delicate flounder, it is difficult to beat this fast, easy method. Lightly coat the fillets in flour, then dip them in a mixture of beaten egg and milk. Slide them into a hot skillet...

Author: David Tanis

Thai Style Scallops and Asparagus

Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays knit bright acidity into their alluring canvas...

Author: Florence Fabricant

Pan Seared Tilefish With Garlic, Herbs and Lemon

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat...

Author: Melissa Clark

Steamed Blue Crabs

For steamed crabs, that beach-town summer standby, the Chesapeake catechism teaches plenty: buy more crabs than you think you need, use more spice, a larger pot. Get wooden mallets. Prepare to eat for...

Author: Sam Sifton

Saag Tofu (Tofu With Spinach, Ginger, Coriander and Turmeric)

Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which you could substitute for paneer in a pinch. Tofu...

Author: Martha Rose Shulman

Sauteed Softshell Crabs

Author: R. W. Apple Jr.

Miso Broiled Scallops

Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others...

Author: Mark Bittman

Pork Cutlets With Lemon and Capers

Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until...

Author: David Tanis

Stir Fried Cabbage, Tofu and Red Pepper

Start cooking the rice or quinoa that you will serve this with, prep your vegetables and make the stir-fry. The prep is the most time-consuming but there aren't too many ingredients. You can be sitting...

Author: Martha Rose Shulman

Mussels With Chorizo

Author: Mark Bittman

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon....

Author: Melissa Clark

Steak with Shallots

Author: Pierre Franey

Fillet of Fish With Leek Sauce

Author: Pierre Franey

Baked Bluefish With Sweet Mustard Glaze

Author: Florence Fabricant

Fillets of Scrod

Author: Joyce Chang

Cod Baked With Prosciutto

Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to...

Author: Nigella Lawson

Provençal Salmon With Fennel, Rosemary and Orange Zest

In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated...

Author: Mark Bittman

Korean Pancakes (Pa Jun)

Author: Leslie Kaufman

Winter Squash and Pork Stir Fry

This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, "gives squash an unusual final texture - somewhat al dente - and keeps its...

Author: Mark Bittman

Soft Black Bean Tacos With Salsa and Cabbage

Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over

Author: Martha Rose Shulman