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Tournedos Rossini

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic....

Author: Jeff Gordinier

Ale Steamed Mussels With Garlic and Mustard

Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick...

Author: Melissa Clark

Halibut Steaks With Chili and Lime

Author: Florence Fabricant

Baked Fish With Sesame and Ginger

Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of fresh ginger and sesame oil then bake in the oven...

Author: David Tanis

Crunchy Soft Shell Crabs

Author: Melissa Clark

Grilled Tuna With Herbs and Olives

Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for...

Author: Mark Bittman

Spicy Beef Stir Fry With Basil

This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok. Using thinly sliced beef tenderloin...

Author: Tejal Rao

Grilled Lamb Chops With Rosemary

Author: Florence Fabricant

Chicken Fried Steak

Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations....

Author: Kim Severson

Risotto With Asparagus And Morels

Author: Moira Hodgson

Provençal Fish Stew

This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach...

Author: Mark Bittman

Lemon and Garlic Chicken With Cherry Tomatoes

This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive...

Author: Martha Rose Shulman

Tuna Steaks, Grilled and Marinated

Author: Florence Fabricant

Braised Five Spice Lamb Shanks With Soy and Ginger

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the...

Author: Mark Bittman

Lemon and Garlic Chicken With Mushrooms

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Author: Martha Rose Shulman

Soy Ginger Chicken With Greens

I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as a marinade for the chicken.

Author: Martha Rose Shulman

Grilled Halibut With Indian Spices and Corn Relish

Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are...

Author: Florence Fabricant

Pork and Mushroom Stir Fry

I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw...

Author: Nigella Lawson

Kim Severson's Italian Meatballs

These are the meatballs you want to serve with spaghetti sauce - my mother Anne Marie Zappa's is the one I'd use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.

Author: Kim Severson

Grilled Whole Fish With Lemongrass, Chiles and Coconut

Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole...

Author: Melissa Clark

Shrimp Margarita

Author: Pierre Franey

Cod Fillets With Cilantro Yogurt Sauce

This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish like cod. The fish, while delicious, is utterly...

Author: Martha Rose Shulman

Lemon and Garlic Chicken With Spiced Spinach

This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it...

Author: Martha Rose Shulman

Soft Shell Crabs, Pan Fried

Author: Moira Hodgson

Sautéed Scallops Stuffed With Basil

Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you...

Author: Mark Bittman

Roasted Shrimp and Pineapple With Peanut Sauce

This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple...

Author: Melissa Clark

Fettuccine With Brussels Sprouts, Lemon and Ricotta

Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve...

Author: Martha Rose Shulman

Korean Fried Chicken

Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author of "Quick and Easy Korean Cooking," said fried chicken...

Author: Julia Moskin

Celery Root Parsnip Latkes

Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of...

Author: Melissa Clark

Bistec de Palomilla

Author: Kim Severson

Broiled Calf's Liver

Author: Alex Witchel

Spaghetti With Shrimp, Kale and Tomatoes

I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a...

Author: Martha Rose Shulman

Spicy Pork and Couscous

Author: Marian Burros

Whole Roasted Fish With Wild Mushrooms

A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even better is that it's both a breeze to cook (season...

Author: Melissa Clark

Roasted Brussels Sprouts and Mushrooms With Gremolata and Quinoa

When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts...

Author: Martha Rose Shulman

Shrimp in Salsa Verde

Author: Robert Farrar Capon

Swordfish With Lemon and Fennel

This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or,...

Author: Melissa Clark

Beef and Black Beans With Noodles

Author: Marian Burros

Singapore Noodles

Author: Florence Fabricant

Risotto With Radicchio

Author: Marian Burros

Pasta With Anchovies and Arugula

The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes I wasn't entirely happy with when I re-examined...

Author: Mark Bittman

Grilled Salmon With Shrimp

Author: Pierre Franey

Grilled Chinese Pork

Author: Marian Burros

Shaking Beef (Bo Luc Lac)

Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.

Author: Glenn Collins