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Roasted Halibut With Lemons, Olives and Rosemary

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one...

Author: Melissa Clark

Whole Rainbow Trout Baked in Foil

It's easy to find farmed rainbow trout these days. They're usually boned and "butterflied" - opened up, with the halves still attached. I bake them in foil packets and moisten them with the savory juice...

Author: Martha Rose Shulman

Chicken Teriyaki

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix...

Author: John T. Edge

Chickpeas With Baby Spinach

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Author: Martha Rose Shulman

Simplest Steamed Fish

If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.

Author: Mark Bittman

Stir Fried Shrimp With Snow Peas and Ginger

In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from...

Author: Julia Moskin

Chicken With Mushrooms and Wine

The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First,...

Author: Mark Bittman

Spinach, Tofu and Sesame Stir Fry

You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Author: Martha Rose Shulman

Black Cod Broiled With Miso

Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade...

Author: Mark Bittman

Simple Grilled Lamb Chops

Author: Sam Sifton

Shrimp in Yellow Curry

Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices....

Author: Mark Bittman

Ma Po Tofu (Simmered Tofu With Ground Pork)

I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.

Author: Mark Bittman

Citrus Chicken

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Author: Mark Bittman

Crisp Stuffed Chicken Cutlets

The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread...

Author: Melissa Clark

Maya Citrus Salsa With Red Snapper

Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucat√°n Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination...

Author: Mark Bittman

Shrimp and Mango Tacos

This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don't have corn tortillas on hand, serve the shrimp with rice.

Author: Martha Rose Shulman

Shrimp in Spicy Tomato Sauce

Author: Moira Hodgson

Spicy Shrimp Salad With Mint

This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and...

Author: Mark Bittman

Simplest Grilled Salmon

For those who love seafood but don't like to cook it, fearing that the scent will overpower their kitchens, the grill is among the greatest of gifts. And cooking salmon on the grill couldn't be easier....

Author: Sam Sifton

Grilled Tuna With Herbs

Author: Pierre Franey

Chicken Thighs In Tomato Sauce

Author: Jacques Pepin

Veal With Paprika and Sour Cream

Author: Pierre Franey

15 Minute Fried Herbed Chicken

This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time...

Author: Mark Bittman

Twice Cooked Pork Tenderloin

Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit....

Author: Mark Bittman

Lamb Kofta

Author: Moira Hodgson

Panini With Artichoke Hearts, Spinach and Red Peppers

Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

Author: Martha Rose Shulman

Chicken in Vinegar Sauce

Author: Marian Burros

Swordfish With Green Sauce

Author: Mark Bittman

Mexican Style Pepper Steak

Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston,...

Author: Jane Sigal

Seared Lamb Chops With Anchovies, Capers and Sage

The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish...

Author: Melissa Clark

Portuguese Style Steamed Mussels

Author: Amanda Hesser

Polenta With Wild Mushrooms

Author: Marian Burros

Longevity Noodles With Chicken, Ginger and Mushrooms

During Chinese New Year, long noodles are eaten in all corners of China. "Longevity noodles," also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without...

Author: Julia Moskin

Provencal Shrimp Saute

Author: Molly O'Neill

Crabmeat Tostadas

All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping. Corn makes a nice addition too, but at this time of year it will have to come from the freezer.

Author: Martha Rose Shulman

Zuppa di Pesce

Author: Moira Hodgson

Vietnamese Style Pork

Author: Mark Bittman

Tomato and Carrot Marinara Sauce

If you're trying to eat less meat but miss chunky tomato sauce, you'll appreciate the finely diced carrots in this one.

Author: Martha Rose Shulman