Perfect golden Wiener schnitzel can be a work of art. Or it can be the worst dish of your life, more like a piece of lead. the eggs have to be beaten with a little cream to make them fluffier, the bread...
Author: Kurt Gutenbrunner
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Moira Hodgson
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
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
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule,...
Author: Martha Rose Shulman
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
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
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
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut. The plethora of spices and large amounts of garlic may seem...
Author: Kim Severson
Author: Pierre Franey
Author: Mimi Sheraton
Author: Pierre Franey
There are as many so-called original recipes for oysters Rockefeller as there are types of oysters. One account has it that the dish first surfaced at Antoine's in New Orleans in 1899. It was said to have...
Author: Pierre Franey
The recipe takes a little planning. You want to brine the pork chops for a day or two before you set out to cook. This gives them a juiciness and depth of flavor you are otherwise unlikely to get from...
Author: Sam Sifton
Author: Craig Claiborne
Author: Julia Moskin
Author: Sara Dickerman
This is a home cook's take on a restaurant special, with shortcuts baked into the recipe. I learned the original at the elbow of Marc Murphy, the chef and an owner of Landmarc in Manhattan, and then adapted...
Author: Sam Sifton
Author: Florence Fabricant
Author: Moira Hodgson
Fillet of halibut is served with a fresh sauce of sugar snap peas, fava beans, baby asparagus tips and bits of black truffle in this recipe adapted from the chef Eric Ripert of Le Bernardin.
Author: Julia Reed
Author: Mark Bittman
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
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation's emergence from British rule. The skin is fried into a lacquered mahogany. The meat...
Author: Sam Sifton
What to do about seafood? Nutritionists say we should eat more, that many types of fish are nutritious and contain fats that seem to protect the heart. I know from experience that many of them can make...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Molly O'Neill
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
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod...
Author: Florence Fabricant
Author: David Tanis
Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier....
Author: Sam Sifton
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Kim Severson
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk. You can include tomatoes if you can still find...
Author: Martha Rose Shulman
Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and...
Author: John Willoughby And Chris Schlesinger
Author: Bryan Miller
Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.
Author: Steven Raichlen
Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a...
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Moira Hodgson
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
Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens. Instead of a marinade, or a spice rub,...
Author: John Willoughby And Chris Schlesinger
Author: Florence Fabricant