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Off Oven Roast Beef

Author: Sam Sifton

Stir Fried Tofu and Peppers

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time...

Author: Martha Rose Shulman

Chicken Breasts With Tomatoes and Capers

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit...

Author: Pierre Franey

Chicken and Chickpea Tagine

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and...

Author: Mark Bittman

Julia Child's Provençale Tomato Sauce

This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions,...

Author: Julia Moskin

Herbed White Bean and Sausage Stew

Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a...

Author: Melissa Clark

Jamaican Oxtail Stew

Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent...

Author: Sam Sifton

Braised Pork With Red Wine

This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot...

Author: Mark Bittman

Chicken in Mustard Sauce

This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté...

Author: Jacques Pépin

Stir Fried Shrimp With Snow Peas and Red Peppers

This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.

Author: Martha Rose Shulman

Spicy Sichuan Noodles

This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a...

Author: Florence Fabricant

Chicken Breasts With Peppers, Tomatoes and Saffron

Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores...

Author: Pierre Franey

Chicken Braised With Grapes

This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based...

Author: Florence Fabricant

Braised Spareribs With Cabbage

Author: Mark Bittman

French Lentils with Chard

This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the...

Author: Martha Rose Shulman

Pork Vindaloo

Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent...

Author: Alex Witchel

Osso Buco Alla Milanese

Author: Florence Fabricant

Mariscada With Green Sauce

Author: Gary Shteyngart

Pork Chops With Caper Sauce

Author: Pierre Franey

Spicy Lentil and Sweet Potato Stew With Chipotles

The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are...

Author: Martha Rose Shulman

General Tso's Chicken

General Tso's chicken is named for Tso Tsung-t'ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition, and Tso is one of their best-known historical...

Author: Fuchsia Dunlop

Peruvian Pork Stew With Chiles, Lime and Apples

Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours...

Author: Mark Bittman

Mixed Sausage Paella

For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying...

Author: Florence Fabricant

Chicken and Vegetable Cobbler

Author: Mark Bittman

Breast Of Pheasant With Sour Cream Sauce

Author: Richard Flaste And Pierre Franey

Greek Baked Vegetables (Briam)

A Greek version of ratatouille.

Author: Martha Rose Shulman

Hot Cajun Style Crab Boil

A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth generation of his family to produce the hot sauce,...

Author: Jacques Pepin

Cod Smothered With Wild Mushrooms

Author: Molly O'Neill

Spicy Shrimp With Snow Peas

Author: Moira Hodgson

Country Captain Chicken

Author: Molly O'Neill

Meatball and Sausage Casserole

As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would "capture their attention." This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and...

Author: Pierre Franey

Slow Roasted Duck

Author: Amanda Hesser

Violet Oon's Singapore chicken curry

This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.

Author: Patricia Wells

Stewed Squid In Tomato Sauce

Author: Moira Hodgson

Turkey and Hominy Chili With Smoky Chipotle

Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks,...

Author: Melissa Clark

Spring Lamb Shanks, Braised

Author: Florence Fabricant

Chicken With Bacon And Cabbage

Author: Florence Fabricant

Middle Eastern Chicken And Bulgur

Author: Marian Burros

Lobster With Noodles

Author: Florence Fabricant

Clam and Mushroom Chowder

Author: Florence Fabricant

Country Captain

Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been a staple of Southeastern Junior League cookbooks since...

Author: Sam Sifton

Shrimp With Peanuts

Author: Moira Hodgson

Vegetable Pad Thai

Author: Elaine Louie

Curried Cauliflower And Chicken

Author: Mark Bittman

Sausage and Mushroom Risotto With Raisins

This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode Island and Philadelphia. Mr. Bradley hauled it out...

Author: Sam Sifton

Chili shrimp

Author: Patricia Wells