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
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
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
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
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
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
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
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
Author: Jonathan Reynolds
Author: Amanda Hesser
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
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Craig Claiborne
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
Author: Molly O'Neill
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
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
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
Author: Pierre Franey
Author: Pierre Franey
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
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
Author: Marian Burros
Author: Richard Flaste
Author: Moira Hodgson
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite,...
Author: Sam Sifton
Author: Mark Bittman
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
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
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
Author: Melissa Clark
Author: Moira Hodgson
Author: R. W. Apple Jr.
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
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
Author: Florence Fabricant
Author: Florence Fabricant
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
Author: Pierre Franey