Author: Bryan Miller
Author: Molly O'Neill
Author: Nigella Lawson
"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat,...
Author: Melissa Clark
These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult...
Author: Sam Sifton
Author: Christine Muhlke
Author: Mark Bittman
Author: Amanda Hesser
Turnips are a perfect winter vegetable for a hearty stir-fry.
Author: Martha Rose Shulman
Producing the type of roast duck you see hanging in the windows of many Chinese restaurants is nearly impossible at home. I've tried, believe me, and it is about as far from the minimalist ideal as making...
Author: Mark Bittman
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here's a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the...
Author: Martha Rose Shulman
The New York City Greenmarket Web site has a handy table that shows what's available during each month of the year. It tells me, for example, that fresh beets are available from June through November,...
Author: Martha Rose Shulman
Author: Pierre Franey
This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black...
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Amanda Hesser
This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.
Author: Amanda Hesser
Author: Mark Bittman
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.
Author: Martha Rose Shulman
Author: Amanda Hesser
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Bryan Miller
This potato recipe is based on tartiflette, a Savoy dish. Waxy potatoes are simmered with white wine, onion and lardons, then smothered with a heady cheese like reblochon and baked until bubbly and brown....
Author: Amanda Hesser
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Quinoa "might be the new kale," said Marcus Samuelsson, the chef and owner of Red Rooster in Harlem. The ancient grain is the star of this quick one-bowl dish, which Mr. Samuelsson created to be an easy...
Author: The New York Times
Author: Suzanne Hamlin
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep...
Author: Martha Rose Shulman
Author: Melissa Clark
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Mark Bittman
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern seasoning made with toasted nuts (or in some...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Pierre Franey
You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: David Tanis
Author: Florence Fabricant
Zucchini remains in the farmers' markets into the fall. Even if you can't find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days may be cooler now, but the dish will remind you...
Author: Martha Rose Shulman
Author: Mimi Read
Author: Mark Bittman