This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a...
Author: Sam Sifton
Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely...
Author: Melissa Clark
Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together - exactly what you want for a night of summer grilling. If you're got wooden skewers, don't forget to soak...
Author: Melissa Clark
Bollito misto is the Italian version of a boiled dinner, somewhat similar to the French pot au feu, but more complex. (A New England boiled dinner pales in comparison.) The dish can be quite an extravagant...
Author: David Tanis
There is hardly a combination of flavors that does not work with short ribs, as long as you braise them. In Alsace, they use leftover coffee as a braising liquid. When you combine that with a couple of...
Author: Mark Bittman
Lamb shanks, braised until tender, are coated in a rich sauce of tomatoes, caramelized shallots and brandied dried fruit. The squash roasts as the lamb cooks, which is a time-saving perk, and its sweet...
Author: Yewande Komolafe
The food of Provence usually evokes summer, with lovely vegetables, salads, seafood and a whiff of lavender. But there's a wintry side to it as well. When a fierce mistral wind blows, it's time to crank...
Author: Florence Fabricant
The American bison that once roamed the Great Plains were considered sacred animals by the Lakota and other people of the region, and served as a critical food source that was celebrated in ceremonies...
Author: Sean Sherman
Traditional red-cooked dishes - they take their name from the mahogany color the sauce imparts to the meat - are simple braises of rice wine, light and dark soy sauces, with some sugar and aromatics. The...
Author: Sam Sifton
Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics - toasted cumin, green chile, herbs, and plenty...
Author: Melissa Clark
Marinate the meat at leisure, allow enough time to salt the zucchini to extract excess moisture and you are ready for speed-dial cooking. Once cooked, the dish can also bide its time, to anchor a summer...
Author: Florence Fabricant
Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination...
Author: Tejal Rao