Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ''It's diaspora food,'' the chef Jonathan Wu told...
Author: Sam Sifton
Author: Molly O'Neill
Author: Bryan Miller
Author: Craig Claiborne
In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in...
Author: Martha Rose Shulman
Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.
Author: Jason Epstein
Author: Moira Hodgson
Author: Pierre Franey
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex,...
Author: Mark Bittman
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly...
Author: Martha Rose Shulman
Author: Florence Fabricant
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp...
Author: Melissa Clark
Author: Mark Bittman
Author: Jacques Pepin
Author: David Tanis
Author: Pierre Franey
Author: Mark Bittman
Author: Mark Bittman
Author: Florence Fabricant
Author: Pierre Franey
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You...
Author: Melissa Clark
These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice and moist.
Author: Martha Rose Shulman
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
Author: Martha Rose Shulman
Author: Nigella Lawson
Author: Jacques Pepin
This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into...
Author: Melissa Clark
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit...
Author: Jeff Gordinier
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.
Author: Martha Rose Shulman
Author: Elaine Louie
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed...
Author: Melissa Clark
Author: Mark Bittman
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe....
Author: Martha Rose Shulman
Ronald Reagan had his jelly beans, Poppy Bush had his pork rinds and Mitt Romney has his - meatloaf cakes? "Meatloaf cakes," Mr. Romney affirmed from the back of his charter plane as it idled on the tarmac...
Author: The New York Times
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially...
Author: Dawn Perry
Author: Pierre Franey
This is one of my favorite ways to eat tofu. Keep some marinating in the refrigerator, then grill or pan-fry at will.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Nigella Lawson
Author: Molly O'Neill
Author: Mark Bittman
This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of...
Author: Martha Rose Shulman
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally...
Author: Martha Rose Shulman
Author: Pierre Franey
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black...
Author: Florence Fabricant
Author: Moira Hodgson
Author: Kay Rentschler
Author: Pierre Franey
Author: Robert Farrar Capon
Author: Mark Bittman
Author: Pierre Franey