You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Mimi Sheraton
Author: Pierre Franey
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices,...
Author: Mark Bittman
Author: Molly O'Neill
Author: Pierre Franey
Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here's a lovely dish from her repertoire, a whole fish wrapped...
Author: David Tanis
Couscous with onions and raisins and seasoned with cumin delivers many levels of flavor with rich little Cornish hens, massaged with spices. How many birds you need for four guests will be determined by...
Author: Florence Fabricant
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped...
Author: Pierre Franey
Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a...
Author: Melissa Clark
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of...
Author: Melissa Clark
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something...
Author: Melissa Clark
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of...
Author: Melissa Clark
We eat these Indian-spiced pancakes for dinner, along with a green salad. They don't even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Alice Hart
Author: Mark Bittman
Author: Pierre Franey
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Pierre Franey
Author: Michelle Slatalla
Author: Florence Fabricant
Author: Bryan Miller
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn't want to put on a top layer of...
Author: Martha Rose Shulman
Author: Julia Reed
An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms...
Author: Elaine Louie
Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier....
Author: Sam Sifton
Author: Pierre Franey
Author: Julia Reed
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich...
Author: Martha Rose Shulman
Author: Moira Hodgson
To celebrate the end of winter, French cooks make navarin printanier, a lamb stew. Instead of serving it with potatoes, parsnips or other winter root vegetables, this colorful stew is brimming with fresh...
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: "cheese," "smoked," "bacon," "caramelized."...
Author: Sam Sifton
Author: Dena Kleiman
Author: Leslie Land
Author: Alissa J. Rubin
Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a...
Author: Mark Bittman
Author: Bryan Miller
Author: Marian Burros
Author: Moira Hodgson
Author: Sara Dickerman
A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
Author: Julia Moskin
Author: Kim Severson