Author: Florence Fabricant
Author: Charlie Trotter
Author: Marian Burros
Author: Melissa Clark
Author: Jeff Gordinier
Author: Ken Hom
Author: Florence Fabricant
Author: Marian Burros
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste...
Author: Nigella Lawson
Author: Jonathan Reynolds
Author: Jacques Pepin
Author: Pierre Franey
Author: Marian Burros
"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable,...
Author: Ken Hom
Author: Florence Fabricant
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Jacques Pepin
Author: Mark Bittman
Use wheat berries or spelt for this hearty, nutrient-dense winter dish. The squash will fall apart as it simmers with the wheat berries, adding a sweet flavor to the mildly spicy broth.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Robert Farrar Capon
Author: Mark Bittman
Author: Mark Bittman
Author: Jonathan Reynolds
I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France. I wonder if it's really because lentils and beans...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Mark Bittman
This Catalan dish is akin to ratatouille, the French dish that rummages around in the summer garden to combine eggplant, zucchini, bell peppers, tomatoes and onions in a pot that simmers over low heat....
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Molly O'Neill
Author: John Willoughby
Author: Randy Kennedy
Author: Sam Sifton
Author: Barbara Kafka
Author: Florence Fabricant
Author: Moira Hodgson
Author: Jason Epstein
Author: Pierre Franey
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
Author: Molly O'Neill
Author: Marian Burros
This is a popular Singapore dish, prepared with either fish steaks, chicken or pork chops.
Author: Patricia Wells
Author: Jacques Pepin
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
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
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
Author: Barbara Kafka
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