Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano chile (feel free to substitute a sweet green one),...
Author: Joan Nathan
Author: Florence Fabricant
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you'll...
Author: Martha Rose Shulman
Author: Molly O'Neill
Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is a light meatless meal, loaded with fresh green beans,...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Mark Bittman
Author: Bryan Miller
Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Moira Hodgson
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Molly O'Neill
Author: Julia Reed
Author: Mark Bittman
Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice....
Author: Martha Rose Shulman
Author: Nigella Lawson
Here, I paired fillets with a seasonal treat: fresh local blueberries. The berries would have been cloying with the fish by themselves, so I simmered them with white wine and vinegar, creating a sweet-and-sour...
Author: Melissa Clark
This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have a fresh green chile in the fridge so I used a little...
Author: Martha Rose Shulman
Author: Merrill Stubbs
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Robert Farrar Capon
Author: Marian Burros
Author: Molly O'Neill
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially...
Author: Dawn Perry
Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don't...
Author: Martha Rose Shulman
Author: Jacques Pepin
Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of...
Author: David Tanis
Author: Florence Fabricant
Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables. Here the salmon is cooked in the oven, and the...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros
Author: Jon Nordheimer
Author: Jacques Pepin
Author: Pierre Franey
Author: Pierre Franey
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple...
Author: Pierre Franey
Author: Mark Bittman
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Jacques Pepin
Author: David Tanis
Author: Moira Hodgson
Author: Marian Burros
Author: Moira Hodgson