The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest...
Author: Martha Rose Shulman
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients...
Author: Melissa Clark
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped...
Author: Sam Sifton
This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the...
Author: David Tanis
New Yorkers love their hand-helds. The folded pizza slice, the hot dog and the crusty knish have a built-in mobility that lets hungry New Yorkers eat on the street, and enough density to carry them through...
Author: Julia Moskin And Kim Severson
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with...
Author: David Tanis
Author: Emily Weinstein
The mirliton is a pale green squash with an end puckered up like a toothless granny. They are native to Louisiana, but if you grew up eating from certain Latin American culinary canons, you might know...
Author: Kim Severson
This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill....
Author: Melissa Clark
Author: Florence Fabricant
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth. Freeze what broth you don't use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
Author: Martha Rose Shulman
This version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders....
Author: Melissa Clark
I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your...
Author: Martha Rose Shulman
Fans of soft-shell crab look forward to the season - late spring and early summer - with feverish anticipation. The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled...
Author: David Tanis
There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find...
Author: David Tanis
Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry....
Author: Martha Rose Shulman
This pot of beans was Step 1 for the other Recipes for Health this week. If I know that I'm going to use these beans for a Mexican dinner I season them with cilantro and, if I can find it, epazote. If...
Author: Martha Rose Shulman
Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier,...
Author: Mark Bittman
Author: Pierre Franey
The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek...
Author: Martha Rose Shulman
Picadillo is a typical filling for tacos, enchiladas and chilies, traditionally made with ground beef. I lighten the sweet and savory mixture by using ground turkey breast.
Author: Martha Rose Shulman
Marinating, it's said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you're about to put over the coals. There's...
Author: John Willoughby And Chris Schlesinger
This recipe is an adaptation of the smoky spinach stew served at Papaye, Samuel Obeng's restaurant in the Bronx. Built on a base of onions and ginger sauteed in palm oil, made fiery with habanero, and...
Author: Francis Lam
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to...
Author: Melissa Clark
I always include at least three elements in my grain bowls: the grains, the topping and something to garnish the topping, usually a protein, often a poached egg. I wanted some contrasting crunch as well...
Author: Martha Rose Shulman
Author: Moira Hodgson
Everyone knows about fried calamari, but pan-roasted is a different beast entirely. This easy technique begins on the stovetop and finishes in a hot oven. In less than 10 minutes, you have savory roasted...
Author: David Tanis
Author: Marian Burros
Bright, bold and richly flavored, these are not your typical fish cakes. That flavor is layered into every step: the fish is browned with some garlic, and both are mixed with mashed potatoes along with...
Author: Melissa Clark
Millet polenta is as comforting as it gets. In season you can use fresh tomatoes in the topping, but canned will work just fine. You could also make this dish with cornmeal polenta.
Author: Martha Rose Shulman
Author: Moira Hodgson
I've written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish. But it would have never occurred to me to have it as one of the main vegetables...
Author: Martha Rose Shulman
The earthy, fruity, spicy, though not especially fiery "little red" mole -- one of Oaxaca's seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
Author: Steven Raichlen
A few things may come to mind when thinking of mole: chocolate, long ingredient lists and even longer cooking directions. But mole verde is a bit of an exception. This version comes together in about an...
Author: Samin Nosrat
Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and...
Author: Martha Rose Shulman
If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa,...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Pete Wells
I had envisioned serving this savory mix of mushrooms over a bowl of farro, and farro - or brown rice or barley, for that matter - would certainly work well. But I made the mushrooms on the same day that...
Author: Martha Rose Shulman
Author: Philippe Conticini
Author: Marian Burros
Author: Julia Moskin
Chicken thighs are cooked in two stages in this recipe, which was designed to be made outdoors on a propane burner. First, you fry the chicken to render the fat from the skin and get it beautifully browned....
Author: John Willoughby
At once homey and inspired, this recipe from Diana Henry lifts stewed lentils out of the quotidian by topping them with harissa-roasted plum tomatoes, runny-centered eggs, and a pungent, Middle Eastern...
Author: Melissa Clark
These are not your average blintzes. Elegant and savory, they are as good for a midnight supper as they are for brunch. Though the recipe is a bit complex, it can be parceled out into a series of small,...
Author: David Tanis
Author: Maura Egan