This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients...
Author: Julia Moskin
Author: Craig Claiborne And Pierre Franey
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that...
Author: Julia Moskin
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard.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
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
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
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
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
This dish is a midwinter night's dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using potatoes both diced and mashed. Though it is liberally...
Author: Alex Witchel
Author: Mark Bittman
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: Amanda Hesser
This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices - garlic, lemon, paprika and cayenne - to yield an...
Author: Mark Bittman
Author: Mark Bittman
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Florence Fabricant
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn't have some of the traditional ingredients...
Author: Martha Rose Shulman
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Author: Mrs. Melillo
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney,...
Author: Julia Reed
Author: Christine Muhlke
I'm in that third situation a few nights a week, and often all I want to eat is a salad - but a salad with substance. I'm hungry at the end of the day, and dinner is the one meal of the day that I sit...
Author: Martha Rose Shulman