This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly...
Author: David Tanis
Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's hard to pick a favorite topping. Having said that,...
Author: Mark Bittman
This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop...
Author: Mark Bittman
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish...
Author: Kim Severson
Author: Pierre Franey
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Author: Martha Rose Shulman
This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast...
Author: Mark Bittman
Author: Pierre Franey
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and...
Author: Pierre Franey
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed...
Author: Florence Fabricant
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled...
Author: Amanda Hesser
Author: Florence Fabricant
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and...
Author: Sam Sifton
The name of this recipe may seem laughable. Isn't confit meant to be an arduous, messy, not-really-easy thing to make at home? Doesn't it involve large quantities of hot liquid fat and even larger reserves...
Author: Melissa Clark
Author: Barbara Kafka
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla...
Author: Mark Bittman
Author: Julia Moskin
Author: Florence Fabricant
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Florence Fabricant
The topping for this couscous isn't too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Marian Burros
Author: Joan Nathan
Start with lamb shoulder; leg is not lean or tender enough for this treatment. You can use loin if you prefer, but the dish will cost at least 10 times as much and it won't be any better. Marinate it dry...
Author: Mark Bittman
Author: Mark Bittman
Author: Amanda Hesser
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Moira Hodgson
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh...
Author: Jacques Pepin
Author: Donna St. George
Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs are tossed with olive oil and salt and pepper and...
Author: John Willoughby And Chris Schlesinger
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from "Plenty," his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad...
Author: Ligaya Mishan
Author: Moira Hodgson
Author: Marian Burros
Author: Barbara Kafka
It took a few tries, but I finally came up with what I'd call "smoke kissed" ribs in my oven. I started with a dry rub; it's the same one I use every summer, based on a recipe my friend Chris Schlesinger...
Author: Mark Bittman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: Nancy Harmon Jenkins