Author: Mark Bittman
Author: Jane Sigal
Author: Moira Hodgson
Author: Adam Nagourney
Author: Moira Hodgson
Author: Elaine Louie
Author: Laurie Woolever
Author: Eileen Yin-Fei Lo
These crisp potato pancakes are the ultimate in holiday comfort food. (Don't skip the sour cream and applesauce!) Get them sizzling away in a heavy-bottomed skillet until beautifully browned, and arrange...
Author: Mark Bittman
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole...
Author: Melissa Clark
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive...
Author: Martha Rose Shulman
Author: Marian Burros
This recipe, adapted from "Jerusalem," by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed with fragrant dill and cilantro, and studded with...
Author: Melissa Clark
The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes I wasn't entirely happy with when I re-examined...
Author: Mark Bittman
This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or,...
Author: Melissa Clark
When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts...
Author: Martha Rose Shulman
Pimentón is made from a red pepper similar to that used to make paprika, but it's smoked before grinding. It can be hot (though not super hot) or mild (which is called "sweet," though the flavor is more...
Author: Mark Bittman