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Lamb Shanks With Caramelized Onions

This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried...

Author: Joan Nathan

Panzanella With Grilled Chicken

Author: Molly O'Neill

Lamb Kebabs With Coriander Sauce

Author: Moira Hodgson

Chicken With Apples And Ginger

Author: Marian Burros

Roast Cod With Black Bean Sauce

Author: Dena Kleiman

Pork Chops With Onions, Cream and Tomatoes

Author: Robert Farrar Capon

Sautéed Cod With Potatoes in Chorizo Mussel Broth

This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod...

Author: Florence Fabricant

Chicken Tagine With Peppers and Chickpeas

Author: Florence Fabricant

Braised Chicken With Ginger and Chestnuts

Gish Jen, the author of "Mona in the Promised Land," shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was "suspicious" of her mother's cooking. "I mean, I never ate...

Author: Molly O'Neill

Orange Glazed Pork

Author: Marian Burros

Simplest Bay Scallops

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

Risi Bisi

This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto,...

Author: Molly O'Neill

Filipino Embutido

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

Halibut, Chard and Potato Casserole

This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn't as easy to find here as halibut or Arctic char, both of which I've used for the dish. Pacific halibut...

Author: Martha Rose Shulman

Veal Chops With Morels

Author: Trish Hall

Pumpkin Gratin

Author: Julia Reed

Grilled bluefish

Author: Bryan Miller

Chicken Florentine

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Author: Mark Bittman

Basic Smoked Fish

Author: Trish Hall

Bean and Green Herb Stew

This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans. I came across a vegetarian rendition of the stew in Louisa Shafia's wonderful new book, "The New Persian...

Author: Martha Rose Shulman

Poached Chicken with Rice

Author: Pierre Franey

Black Eyed Peas With Vegetables and Small Pasta

The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called "olive oil dishes" (or ladera), because they...

Author: Martha Rose Shulman

Seafood With Lemongrass

Author: Nancy Harmon Jenkins

Pecan Stuffed Cornish Hens

Author: Pierre Franey

Bibimbap

Author: Elaine Louie

Green Mole With Chicken

Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don't eat meat, you can make the mole with vegetable broth and enjoy...

Author: Martha Rose Shulman

Lamb Braised With White Beans and Turnips

Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy...

Author: Florence Fabricant

Sambal Stingray in Banana Leaf

Author: Julia Moskin

Vegetarian Chili With Winter Vegetables

I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly...

Author: Martha Rose Shulman

Reddish Mole (Coloradito)

Author: Amanda Hesser

Smothered Chicken

Author: Eric Asimov

Braised Flanken With Pomegranate

I'd always thought that flanken was specific to boiled beef or soup. But a little research divulged that the brawny cut is hugely popular in braises (and pot-roasting is arguably the same as braising),...

Author: Melissa Clark

Anise Beef

Author: Marian Burros

Pork Loin With Mustard Seed Crust

Author: Molly O'Neill

Salmon Chambord (Salmon In Red Wine Sauce)

Author: Craig Claiborne And Pierre Franey

Soft Shell Crabs With Almonds

Author: Pierre Franey

Sicilian Lamb Spezzatino With Saffron and Mint

This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint. Once assembled, this fragrant stew takes only about an hour to cook....

Author: David Tanis