Author: Pierre Franey
Author: Florence Fabricant
This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard...
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting. Pair this dish with a quick ratatouille, a white...
Author: Pierre Franey
Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better - or simpler - rendition...
Author: Mark Bittman
Author: Jonathan Reynolds
Author: Marian Burros
Author: Robert Farrar Capon
Author: Pierre Franey
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath...
Author: The New York Times
Author: Florence Fabricant
Author: Sam Sifton
Author: Barbara Kafka
Author: Mark Bittman
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Jacques Pepin
Author: Pierre Franey
Author: Mark Bittman
For at least one meal at your summer rental, serve sausages. They come seasoned and self-contained, with no need for condiments or sauces. After a long trip, you just throw them on the grill or under a...
Author: Melissa Clark
Author: Moira Hodgson
This is an ancient Northern Italian preparation. To improve the flavor of the meat, this powerful marinade relied on rich local wine, along with aromatic spices. Start with a relatively thin rib-eye. Marinate...
Author: Mark Bittman
Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Mark Bittman
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Jacques Pepin
Author: Florence Fabricant
Author: Matt Lee And Ted Lee
Author: Moira Hodgson
Author: Molly O'Neill
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a...
Author: John Willoughby And Chris Schlesinger
Author: Barbara Kafka
Author: Florence Fabricant
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Barbara Kafka
The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is...
Author: Nicole Taylor
Author: Barbara Kafka
Author: Florence Fabricant
Author: Pierre Franey