This recipe for embutido, a festive Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation, is adapted from Emma Phojanakong. She often prepares it as a...
Author: Francis Lam
Contain your skepticism: A soufflé made with mashed potatoes doesn't have to be heavy, as David Tanis revealed in 2012. "The two textures can complement each other, resulting in a dish that tastes light...
Author: David Tanis
Even seasoned cooks can be anxious about cooking fish, but nothing could be simpler than oiling a large piece of foil, setting the fish on it and then pressing a few scallions and some thyme into the cavity....
Author: Nigella Lawson
Carne asada means "grilled meat," which in turn can mean a lot. But skirt steak is what you most often see made into carne asada (and in some supermarkets, skirt steak is called carne asada). Because of...
Author: Mark Bittman
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird. Lavish quantities of lemon, garlic and fresh herbs season...
Author: Julia Moskin
Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one....
Author: Martha Rose Shulman
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are...
Author: Andrew Scrivani
Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don't eat meat, you can make the mole with vegetable broth and enjoy...
Author: Martha Rose Shulman
In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless...
Author: Molly O'Neill
We eat these Indian-spiced pancakes for dinner, along with a green salad. They don't even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well
Author: Martha Rose Shulman
Here is a straightforward roast chicken recipe from the writer Laurie Colwin, who swore by simplicity - in the kitchen and in life. Not many people will take the time to stuff and truss a chicken, and...
Author: Pilar Viladas
This terrific recipe for a massive pile of mixed greens, herbs, leek and winter squash, all encased in homemade phyllo dough, came to The Times from the noted Greek-born food writer and cooking instructor...
Author: Mark Bittman