Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does...
Author: Mark Bittman
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet...
Author: The New York Times
Author: Mark Bittman
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it...
Author: Mark Bittman
Author: Moira Hodgson
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil...
Author: Melissa Clark
This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn't easy to find in the United...
Author: Martha Rose Shulman
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither...
Author: Mark Bittman
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar...
Author: Sam Sifton
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome...
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
This style of cooking a triangular cut from the bottom sirloin comes from California's vaqueros, the Mexican cowboys who worked cattle in California's Central Valley in the 1800s. It's rubbed with lots...
Author: Kim Severson
Priorat, near the Mediterranean coast of Spain and a stone's throw from Barcelona, produces wines with dark fruit flavors, spice, bold complexity and ample alcohol. To compete with reds like these, the...
Author: Florence Fabricant
Author: Florence Fabricant
Author: Elaine Louie
Author: Elaine Louie
This recipe uses a method in which pasta is cooked like risotto. Sometimes the noodle is toasted first, but always the broth is stirred into the pasta as it cooks. The flavor is intensified and the dish...
Author: Florence Fabricant
Author: Marian Burros
Author: Jacques Pepin
Author: Marian Burros
Author: Marian Burros
Author: Barbara Kafka
Author: Mark Bittman
Author: Mark Bittman
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook the meat; rare to medium rare guarantees tender...
Author: John Willoughby And Chris Schlesinger