Author: Maura Egan
Author: Moira Hodgson
This dish came to The Times in the late 1990s as part of a Chinese New Year story about the author Gish Jen. Growing up in Scarsdale, N.Y., she was "suspicious" of her mother's cooking. "I mean, I never...
Author: Molly O'Neill
These are not your average blintzes. Elegant and savory, they are as good for a midnight supper as they are for brunch. Though the recipe is a bit complex, it can be parceled out into a series of small,...
Author: David Tanis
Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows...
Author: David Tanis
Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot....
Author: Julia Moskin
When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it's also richer in flavor and easier to cook (you've got a bigger...
Author: Melissa Clark
Spring onions found their way into several of this week's quiches. For this one, I cooked the onions with cabbage - even a half a head of cabbage that has been lingering in your refrigerator will work...
Author: Martha Rose Shulman
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles. The food is not easily categorized. He learned to cook from his father, but given that that man was from Iran, that his upbringing...
Author: Mark Bittman
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California....
Author: Melissa Clark