Author: Pierre Franey
Author: Moira Hodgson
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand...
Author: Martha Rose Shulman
This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant,...
Author: Marian Burros
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying...
Author: Martha Rose Shulman
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have...
Author: Melissa Clark
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust...
Author: Mark Bittman
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between...
Author: Martha Rose Shulman
Author: Fergus Henderson
Author: Florence Fabricant
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
Author: Melissa Clark
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped...
Author: David Tanis
This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices - garlic, lemon, paprika and cayenne - to yield an...
Author: Mark Bittman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Jonathan Reynolds
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that...
Author: Julia Moskin
Author: Mark Bittman
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely...
Author: Martha Rose Shulman
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before they're used, a process that brings up their aromatics...
Author: John Willoughby And Chris Schlesinger
Author: Molly O'Neill
Author: Pierre Franey
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp...
Author: Melissa Clark
This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into...
Author: Melissa Clark
Author: Molly O'Neill
I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache....
Author: Mark Bittman
Author: John Willoughby
Author: Moira Hodgson
In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in...
Author: Martha Rose Shulman
Author: Pierre Franey
Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you've added the noodles to the pan. Bok choy is a member...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex,...
Author: Mark Bittman
Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ''It's diaspora food,'' the chef Jonathan Wu told...
Author: Sam Sifton
Author: Pierre Franey
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe....
Author: Martha Rose Shulman
Author: Molly O'Neill
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit...
Author: Jeff Gordinier
Author: Florence Fabricant
This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of...
Author: Martha Rose Shulman
You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Mark Bittman
Author: Pierre Franey
Author: David Tanis