Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When...
Author: Florence Fabricant
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty white fish) is offset by the crunchy almonds. Serve...
Author: Nigella Lawson
Think beyond pink. Here is a recipe for a fresh ham - uncured, unsmoked, straight from the butcher - roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic...
Author: Sam Sifton
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble...
Author: Amanda Hesser
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied...
Author: Molly O'Neill
Author: Molly O'Neill
This is not your corner takeout's moo shu pork, but it is popular in China, where its northern origins are debated, according to the author Carolyn Phillips. The egg is thought to resemble the flowers...
Author: Sara Bonisteel
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo,...
Author: Dana Bowen
Author: Florence Fabricant
Author: David Tanis
Author: Bryan Miller
On a cold night in the winter of 2000, the formidable food reporter Amanda Hesser went with friends to Caffe Rosso in Greenwich Village. "I was in the mood for veal and red wine," she wrote in The Times...
Author: Amanda Hesser
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite...
Author: David Tanis
Author: Amanda Hesser
Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes and cookbooks initiated a whole generation of Americans...
Author: Gish Jen
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South...
Author: Florence Fabricant
This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning...
Author: John Willoughby
Author: Barbara Kafka
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority...
Author: David Tanis
Author: Florence Fabricant
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking. It takes planning (you'll need to find all the ingredients), time...
Author: Melissa Clark
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came up with this recipe inspired by her upbringing...
Author: Ligaya Mishan
Author: Moira Hodgson
Author: Amanda Hesser
Author: Florence Fabricant
Author: Barbara Kafka
Author: Wolfgang Puck
Author: Florence Fabricant
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy...
Author: Matt Lee And Ted Lee
Author: William Norwich
A clambake is one of those absurdly demanding culinary tasks that can still be performed by normal people - that is, nonchefs. I've worked through all of that. And if you follow my "recipe" (which includes...
Author: Mark Bittman
Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York. There are now locations in St. John and Hong Kong. With the restaurant,...
Author: Matt Lee And Ted Lee
Author: Mark Bittman
Author: Craig Claiborne
Author: Dorie Greenspan
Author: Mark Bittman
Author: Molly O'Neill
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
Author: Amanda Hesser
Author: Florence Fabricant
Author: Mark Bittman
Author: David Tanis
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill