Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables....
Author: Ali Slagle
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight....
Author: Melissa Clark
In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it,...
Author: Pierre Franey
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce...
Author: Florence Fabricant
Magret is the term used for the large breasts of a Muscovy duck, found at many butcher shops and supermarkets or easily purchased online. Each breast weighs about 12 ounces, enough for 2 portions.They...
Author: David Tanis
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first...
Author: Sarah DiGregorio
Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat. You can scale this recipe to feed as many as you're...
Author: Melissa Clark
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination. Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften...
Author: Mark Bittman
Freekeh is unbelievably delicious. Just a bowl of it with a dab of yogurt would suffice, but for the full effect it should be topped with a savory stew of chicken or lamb. Freekeh is made from wheat that...
Author: David Tanis
This recipe from Justin Smillie, the chef at Upland in New York, is all about layering extra flavors, textures and fragrances onto a basic herb-roasted chicken. It's perfect for a dinner party: crowd-pleasing,...
Author: Julia Moskin