You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.
Author: Martha Rose Shulman
Author: Mark Bittman
The end result of stuffing the loin with figs is quite fabulous. The figs are imbued with the flavor of the meat. The meat gains moisture, sweetness and complexity from the figs. The presentation is considerably...
Author: Mark Bittman
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn't imagine why...
Author: Julie Powell
Author: Florence Fabricant
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams - some are not salty at all, so bear that in mind when seasoning. The...
Author: David Tanis
There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It's just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt...
Author: David Tanis
Author: Pierre Franey
Author: Pierre Franey
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Author: Martha Rose Shulman
This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham,...
Author: Martha Rose Shulman
This is a classic French fricassee, a Provençal dish popularized by Richard Olney, James Beard and other great cookbook writers of the postwar generation. An immense amount of garlic cooks slowly alongside...
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you'll find tuna cooked with this anise-flavored vegetable.
Author: Martha Rose Shulman
There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes...
Author: Martha Rose Shulman
Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence....
Author: David Tanis
Author: Mark Bittman
Author: Pierre Franey
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if...
Author: Florence Fabricant
In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served...
Author: David Tanis
Author: Nancy Harmon Jenkins
This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and...
Author: Melissa Clark
This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork...
Author: Melissa Clark
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will...
Author: John Willoughby and Chris Schlesinger
Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here's a lovely dish from her repertoire, a whole fish wrapped...
Author: David Tanis
Author: Barbara Kafka
Author: Molly O'Neill
Author: Amanda Hesser
Author: Melissa Clark
Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a...
Author: Melissa Clark
Author: Linda Wells
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: "cheese," "smoked," "bacon," "caramelized."...
Author: Sam Sifton
Author: Pierre Franey
Author: Molly O'Neill
Author: Craig Claiborne
Couscous with onions and raisins and seasoned with cumin delivers many levels of flavor with rich little Cornish hens, massaged with spices. How many birds you need for four guests will be determined by...
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
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
Author: Amanda Hesser
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices,...
Author: Mark Bittman
This recipe makes things easier on you if you're feeding a crowd at Thanksgiving. Instead of roasting two birds, or a giant, hard-to-maneuver 22-pounder, borrow a trick that caterers use at large weddings....
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers...
Author: Alex Witchel
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
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet...
Author: David Tanis
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
Author: Jonathan Reynolds