Author: Molly O'Neill
Ooey, gooey, melty, and cooked to pure golden bliss. There's nothing quite as sublime as a great grilled cheese sandwich. Here's how to cook them perfectly every single time.
Author: Kare for Kitchen Treaty
This dish is a celebration of zucchini, and it can be served any time of the day, really, either on its own or with some good bread to dip into the runny yolks. Although the zucchini blossoms make this...
Author: Yotam Ottolenghi
Author: Molly O'Neill
In 1970, Craig Claiborne took a Mexican cooking class at the New York City home of Diana Kennedy, where he learned how to make these papadzules, a Yucatecan dish of rolled tortillas with pepitas (pumpkin...
Author: The New York Times
Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better. You might compare this to an annual purchase of 20 $5 T-shirts made...
Author: Mark Bittman
This is a recipe for the Greek dish kephtethakia. Ground lamb spiced with cumin provides the bulk of the flavor in these pan-fried meat patties.
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Elaine Louie
Author: Mark Bittman
Author: Molly O'Neill
Author: Pierre Franey
Delicata is a light yellow squash with green stripes and a creamy, rich texture. One of the best things about delicata is that it's much easier to clean, cut and cook than butternut or other winter squash...
Author: Tara Parker-Pope
Author: Moira Hodgson
Author: Pierre Franey
This recipe came to The Times from the chef Kerry Heffernan, who developed it after an afternoon fishing off Long Island for striped bass but catching black sea bass instead. It was refined in his kitchen...
Author: Sam Sifton
Author: Mark Bittman
Sorghum reminds me of Israeli couscous, spherical and about the same size. Like Israeli couscous, it's good with brothy stews. I love the way the firm, round grains stand up against the soft, brothy beans...
Author: Martha Rose Shulman
It is Japan's chili, its bacon cheeseburger, its meatloaf and gravy all in one, a hangover-killing man meal found in bars and restaurants up and down the country narrow, never as good as Mom's. It is katsu...
Author: Sam Sifton
Author: Nobu Matsuhisa
Chicken alla cacciatora, or hunter's style, is found all over Italy - but for a long time, tomatoes were not. Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria,...
Author: Julia Moskin
Got 20 minutes? Then you've got dinner! An impossibly creamy, full-of-flavor sauce coats curly pasta for this awesomely easy pasta dish that'll please vegans and carnivores alike.
Author: Kare for Kitchen Treaty
Savory pies and tarts are go-to dishes at Thanksgiving. They can be made well in advance and they make a great main course for guests who are not eating turkey. We chose this recipe from Kathy Patalsky,...
Author: Tara Parker-Pope
Author: Florence Fabricant
Chickpeas simmered with tomatoes and Indian spices, scooped over tender spaghetti squash for a complete meal. The best part? All of it - even the squash - all cooks together in the Crock Pot! So easy.
Author: Kare for Kitchen Treaty
Author: Julia Moskin
Author: Betty Fussell
These Mango Coconut Meatballs are the perfect blend of spicy and sweet. They're quick enough to make on a weeknight and make enough to use as meal prep for the week.
Author: Steph
In this sassy twist on a classic sausage roll, the Australian chef Paul Allam of Bourke Street Bakery riffs on North African flavors to create something fragrant, rich and generously spiced. Harissa pastes...
Author: Melissa Clark
The easiest Instant Pot Carnitas - juicy, quick, and just a few simple ingredients to the perfect weeknight meal. These carnitas are great in tacos, enchiladas, burritos or salads.
Author: Steph
Author: Marian Burros
A stir-fry is always a great way to use a little bit of leftover meat with a lot of vegetables. This one is quickly accomplished because the turkey is already cooked and it's thrown into the colorful,...
Author: Martha Rose Shulman
Author: Betty Fussell
Author: Moira Hodgson
Beef short ribs, cut flanken style, are the best choice for any number of braises or stews, whether it's Yankee pot roast or French pot-au-feu. Since they have the perfect fat-to-lean ratio, they always...
Author: David Tanis
Author: Elaine Louie
An easy way to cook fillets of salmon in just 10 minutes
Author: Marilena Leavitt
Author: Mark Bittman
This steamed halibut in borscht with warm chive-horseradish sauce from Le Bernardin hits the correct flavor notes for a Passover menu. One could chill the sauce and, instead of the halibut, substitute...
Author: Florence Fabricant
Author: Florence Fabricant
These 5-ingredient Taco Crescent Rolls are the perfect kid-friendly Cinco De Mayo food!
Author: Six Sisters Stuff
This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome...
Author: Kare for Kitchen Treaty
Before Adam Schop became the chef of the two Miss Lily's restaurants in Manhattan, he had little experience with the Caribbean culinary traditions he's since grown fascinated by. The intense floral notes...
Author: The New York Times
As a transplanted American living in Paris, Ann Schreifels had the task of hosting Thanksgiving, a holiday the locals didn't celebrate, in a city that is arguably the culinary capital of the world, to...
Author: Tara Parker-Pope
Author: Moira Hodgson
Author: Molly O'Neill
Author: Mark Bittman