Author: Moira Hodgson
Author: Bryan Miller
Author: Marian Burros
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside - to stuff it. Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef...
Author: Mark Bittman
Author: Amanda Hesser
Author: Pierre Franey
Author: Moira Hodgson
This is a dish inspired by the classic Portuguese pork with clams (usually called รก alentejana, because it's from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams...
Author: Mark Bittman
I had never cooked ong choy, also known as water spinach, until experimenting with this stir-fry. The hollow stems require a little more time to cook than the leaves so they are added first to the wok....
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Marian Burros
Author: Aljean Harmetz
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation...
Author: Marian Burros
Author: Molly O'Neill
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries....
Author: Martha Rose Shulman
Author: Mark Bittman
Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike. One thing is clear, though: a good recipe has a thousand...
Author: Amanda Hesser
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod,...
Author: Martha Rose Shulman
A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
Author: Susan Guerrero
Author: Craig Claiborne
This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy...
Author: The New York Times
Author: Alex Ward
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
Author: Melissa Clark
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts...
Author: Julia Moskin
Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled,...
Author: David Tanis