This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time...
Author: Martha Rose Shulman
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit...
Author: Pierre Franey
Author: Sam Sifton
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and...
Author: Mark Bittman
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent...
Author: Sam Sifton
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot...
Author: Mark Bittman
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Author: Martha Rose Shulman
This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions,...
Author: Julia Moskin
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a...
Author: Florence Fabricant
This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based...
Author: Florence Fabricant
This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the...
Author: Martha Rose Shulman
Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours...
Author: Mark Bittman
Author: Mark Bittman
Author: Moira Hodgson
A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth generation of his family to produce the hot sauce,...
Author: Jacques Pepin
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying...
Author: Florence Fabricant
Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks,...
Author: Melissa Clark
Author: Pierre Franey
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would "capture their attention." This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and...
Author: Pierre Franey
Author: Moira Hodgson
This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.
Author: Patricia Wells
Author: Amanda Hesser
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
This risotto is a variation on a dish the chef and restaurateur Jimmy Bradley's grandmother made when he was a kid, shuttling between parents in Rhode Island and Philadelphia. Mr. Bradley hauled it out...
Author: Sam Sifton
Author: Moira Hodgson
Author: Mark Bittman
Author: Elaine Louie
Author: Pierre Franey
Author: Molly O'Neill
This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat, while the coriander and cumin add a pleasurable earthiness....
Author: Nigella Lawson
Author: Florence Fabricant
Author: Amanda Hesser
Author: Patricia Wells
Author: Jacques Pepin
Author: Joyce Howe
Author: Craig Claiborne
Author: Molly O'Neill
Author: Pierre Franey
Author: Mark Bittman
Author: Melissa Clark
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.
Author: Martha Rose Shulman
Author: Joan Nathan
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets,...
Author: Joan Nathan