Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the...
Author: Julia Child
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
Author: Pierre Franey
Author: Pierre Franey
Author: Nigella Lawson
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
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice...
Author: Martha Rose Shulman
Author: William Grimes
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice....
Author: Martha Rose Shulman
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: Pierre Franey
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple...
Author: Pierre Franey
Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano chile (feel free to substitute a sweet green one),...
Author: Joan Nathan
Author: Molly O'Neill
Author: Christine Muhlke
Author: Molly O'Neill
Author: Marian Burros
You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.
Author: Martha Rose Shulman
Author: Merrill Stubbs
Author: Mark Bittman
Author: Pierre Franey
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Florence Fabricant
Author: Craig Claiborne
Author: Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make...
Author: Amanda Hesser
Author: Pierre Franey
Author: Marian Burros
Author: Rena Coyle
Author: Molly O'Neill
Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though...
Author: Sam Sifton
Author: David Tanis
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness....
Author: Mark Bittman
Author: Molly O'Neill
These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult...
Author: Sam Sifton
Author: Jacques Pepin
Author: Molly O'Neill
Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like...
Author: Martha Rose Shulman
Author: Amanda Hesser
Here, I paired fillets with a seasonal treat: fresh local blueberries. The berries would have been cloying with the fish by themselves, so I simmered them with white wine and vinegar, creating a sweet-and-sour...
Author: Melissa Clark
Author: Mark Bittman
Author: Mark Bittman