Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix...
Author: John T. Edge
In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from...
Author: Julia Moskin
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First,...
Author: Mark Bittman
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Author: Martha Rose Shulman
Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade...
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Sam Sifton
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices....
Author: Mark Bittman
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.
Author: Mark Bittman
The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread...
Author: Melissa Clark
Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination...
Author: Mark Bittman
This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don't have corn tortillas on hand, serve the shrimp with rice.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Melissa Clark
Author: Pierre Franey
Author: Jacques Pepin
For those who love seafood but don't like to cook it, fearing that the scent will overpower their kitchens, the grill is among the greatest of gifts. And cooking salmon on the grill couldn't be easier....
Author: Sam Sifton
This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time...
Author: Mark Bittman
Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
Author: Martha Rose Shulman
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit....
Author: Mark Bittman
Author: Marian Burros
Author: Amanda Hesser
Author: Marian Burros
Author: Mark Bittman
During Chinese New Year, long noodles are eaten in all corners of China. "Longevity noodles," also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without...
Author: Julia Moskin
Author: Molly O'Neill
Author: Marian Burros
Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston,...
Author: Jane Sigal
Author: Amanda Hesser
Author: Moira Hodgson
Author: Moira Hodgson
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
If you're trying to eat less meat but miss chunky tomato sauce, you'll appreciate the finely diced carrots in this one.
Author: Martha Rose Shulman
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping. Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
Author: Martha Rose Shulman
Lasagna doesn't always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do...
Author: Martha Rose Shulman
Author: Pierre Franey
Fish is a breakfast staple all over the world, from the grilled fish and rice of Japan, to kippers and eggs in England, to bagels-and-lox brunches. But here, fresh flounder for breakfast is exotic and...
Author: Melissa Clark
Author: Pierre Franey
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives...
Author: Melissa Clark
Author: Marian Burros
Author: Marian Burros
Author: Suzanne Hamlin
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York's most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular...
Author: Melissa Clark
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Author: Martha Rose Shulman
Author: Pierre Franey
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form...
Author: Martha Rose Shulman
Author: Edward Schumacher