Author: Molly O'Neill
Author: Craig Claiborne
Author: Mark Bittman
Author: Florence Fabricant
Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a...
Author: Mark Bittman
Author: Daisann Mclane
Author: Pierre Franey
Author: Roy Blount Jr.
Author: Sam Sifton
Author: Moira Hodgson
Author: Marian Burros
Author: Moira Hodgson
Author: Sophie Brickman
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Kathleen Beckett-Young
Author: Mark Bittman
Author: Craig Claiborne
Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees;...
Author: Mark Bittman
Author: Pierre Franey
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Mark Bittman
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
Author: Melissa Clark
Author: Marian Burros
Author: Marian Burros
Author: Nigella Lawson
Author: Mark Bittman
Author: Sara Dickerman
Author: Mark Bittman
Author: Christopher Idone
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Robert Farrar Capon
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon....
Author: Melissa Clark
Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce...
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty...
Author: Melissa Clark
Author: Moira Hodgson
Author: Jacques Pepin
Author: Leslie Kaufman
Author: Pierre Franey
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite,...
Author: Sam Sifton
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate with plump, seared shrimp. Any kind of chard can...
Author: Melissa Clark
Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which you could substitute for paneer in a pinch. Tofu...
Author: Martha Rose Shulman
Author: Marian Burros
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated...
Author: Mark Bittman
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip,...
Author: Mark Bittman