Author: Dena Kleiman
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich...
Author: Martha Rose Shulman
Author: Alex Witchel
Author: Mark Bittman
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Alissa J. Rubin
Author: John Willoughby
The ingredient that identifies this dish as nicoise is, of course, olives, and in this recipe there are both green and red. Tomatoes are also essential to nicoise cooking, as are olive oil and garlic....
Author: Pierre Franey
Author: Molly O'Neill
Author: Catherine C. Robbins
Author: Nancy Harmon Jenkins
Author: Julia Reed
This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as...
Author: Sam Sifton
Author: Mark Bittman
Author: Robert Farrar Capon
Jean-Georges Vongerichten's recipe here, for fried cakes of sushi-style rice topped with chipotle mayonnaise and raw scallop, then painted with a thin glaze of a soy-honey mixture, is just irresistible....
Author: Mark Bittman
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
Author: Julia Moskin
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner. The iconic boeuf bourguignon would not be the best choice with chardonnay,...
Author: Florence Fabricant
Author: Marian Burros
Author: Michelle Slatalla
Gigot de Mer à la Provençale is roasted monkfish seasoned with rosemary, thyme, bay leaf and garlic that is served on a bed of ratatouille. What could be more Provençale?
Author: Martha Rose Shulman
Author: Bryan Miller
This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It's an elegant dish for a large group...
Author: Barbara Gamarekian
Author: Pierre Franey
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it's also delicious in a yeasted olive oil crust.
Author: Martha Rose Shulman
Author: Thomas Vinciguerra
Author: Mark Bittman
Author: Mark Bittman
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
This dish, inspired by jerk chicken, uses amber rum to moisten the rub. The resulting dish is complex, mouth tingling but not searing, and softened by the golden cubes of succulent roasted pineapple. It's...
Author: Melissa Clark
Of all of the mussel recipes I tested this week, this was the hands-down favorite. Inspired by a spicy mussel dish I enjoyed at Bar Pilar, a tapas bar in Valencia, years ago, this dish is made special...
Author: Martha Rose Shulman
Author: Moira Hodgson
A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread. (It's also one of the most expensive. Invest in a digital, oven-safe thermometer and there will...
Author: Julia Moskin
Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked...
Author: Melissa Clark
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Alex Ward
Author: Moira Hodgson
Author: Moira Hodgson
Author: Pierre Franey
Author: Leslie Land
Author: Robert Farrar Capon
Author: Alex Witchel
Made on a Saturday afternoon, this accessible chicken stew (inspired by the dish mofongo) could deliver delicious Sunday sustenance from 11 a.m. onward.
Author: Melissa Clark
Author: Moira Hodgson