This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."
Author: Amanda Hesser
Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter...
Author: Nicole Taylor
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Author: Moira Hodgson
Author: Mark Bittman
Author: Moira Hodgson
Carne asada means "grilled meat," which in turn can mean a lot. But skirt steak is what you most often see made into carne asada (and in some supermarkets, skirt steak is called carne asada). Because of...
Author: Mark Bittman
This terrific recipe for a massive pile of mixed greens, herbs, leek and winter squash, all encased in homemade phyllo dough, came to The Times from the noted Greek-born food writer and cooking instructor...
Author: Mark Bittman
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook "Jerusalem." It is at once a sauce and vegetable...
Author: Martha Rose Shulman
Author: Marian Burros
This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat...
Author: Mark Bittman And Sam Sifton
Stuffing boneless chicken has long been reserved for breasts, but most chicken breasts have so little flavor that you almost have to stuff them with fat. Thighs, however, are fattier and more flavorful,...
Author: Mark Bittman
Author: Jonathan Reynolds
For this recipe, you're going to have to kill a lobster. Do yourself a favor in this regard. Don't think about it. Don't consider the lobster, as David Foster Wallace once did. Don't take a position, ethically...
Author: Sam Sifton
Author: Marian Burros
This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote,...
Author: Mark Bittman
Author: Moira Hodgson
Author: Melissa Clark
Author: Julia Reed
Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one....
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Nancy Harmon Jenkins
In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless...
Author: Molly O'Neill
Author: Moira Hodgson
Author: Florence Fabricant
Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the...
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
Author: Pierre Franey
Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the...
Author: Martha Rose Shulman
This recipe for embutido, a festive Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation, is adapted from Emma Phojanakong. She often prepares it as a...
Author: Francis Lam
"It is difficult to travel abroad without picking up an idea or two about cooking," Pierre Franey opened his 1982 column that featured this recipe. Spicy from hot red-pepper flakes and crisp from a mix...
Author: Pierre Franey
Author: Pierre Franey
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little...
Author: Marian Burros
Author: Marian Burros
Author: Bryan Miller And Pierre Franey
Beans can be made ahead and get better after sitting a few days. The red wine, cooked down to syrup, adds intensity, complexity and that certain company-worthy fanciness to the whole thing. Whether you're...
Author: Melissa Clark
My navarin of lamb is made with lamb breast, including bones and cartilage. This cut is usually available inexpensively at the supermarket; if you don't see it displayed with the meats, ask the butcher...
Author: Jacques Pepin
Author: Frank Bruni
Author: Pierre Franey
Author: Barbara Kafka
Author: Pierre Franey
Author: Marian Burros
Author: Bryan Miller
Author: Moira Hodgson
Author: Marian Burros