Author: Molly O'Neill
Author: Moira Hodgson
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet...
Author: David Tanis
Author: Molly O'Neill
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices,...
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison....
Author: Jennifer Steinhauer
Couscous with onions and raisins and seasoned with cumin delivers many levels of flavor with rich little Cornish hens, massaged with spices. How many birds you need for four guests will be determined by...
Author: Florence Fabricant
Author: Pierre Franey
Author: Mimi Sheraton
This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers...
Author: Alex Witchel
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.
Author: Martha Rose Shulman
Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here's a lovely dish from her repertoire, a whole fish wrapped...
Author: David Tanis
Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a...
Author: Melissa Clark
Author: Marian Burros
Author: Pierre Franey
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of...
Author: Melissa Clark
Author: Molly O'Neill
Author: Pierre Franey
Author: Alice Hart
Author: Mark Bittman
Author: Michelle Slatalla
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped...
Author: Pierre Franey
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along with slices of lemon and sage, and you have a something...
Author: Melissa Clark
Author: Robert Farrar Capon
Author: Moira Hodgson
Author: Julia Reed
Author: Pierre Franey
Author: Bryan Miller
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks....
Author: Mark Bittman
Author: Florence Fabricant
Author: Florence Fabricant
Author: Julia Reed
To celebrate the end of winter, French cooks make navarin printanier, a lamb stew. Instead of serving it with potatoes, parsnips or other winter root vegetables, this colorful stew is brimming with fresh...
Author: David Tanis
Author: Mark Bittman
A pot of warm, fragrant root vegetables spooned over bright, lemony couscous is as good as gold on a winter day. Studded with chickpeas, raisins and meaty morsels of stewed tomatoes, this dish balances...
Author: Sarah Copeland
Author: Mark Bittman
Author: Dena Kleiman
Author: Craig Claiborne
This Middle Eastern dish may include fried stale pita bread doused with chicken or turkey stock in a casserole and topped with the other ingredients. In the days after Thanksgiving, I'm likely to have...
Author: Martha Rose Shulman
Author: Alex Witchel
Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: "cheese," "smoked," "bacon," "caramelized."...
Author: Sam Sifton
Author: Moira Hodgson
An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms...
Author: Elaine Louie
Author: Florence Fabricant