Author: Sam Sifton
Author: Craig Claiborne And Pierre Franey
Author: Amanda Hesser
Author: Marian Burros
This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote,...
Author: Mark Bittman
Author: Moira Hodgson
Author: Moira Hodgson
Author: Florence Fabricant
Author: Trish Hall
Author: Pierre Franey
This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They...
Author: Martha Rose Shulman
Author: Trish Hall
For this recipe, you're going to have to kill a lobster. Do yourself a favor in this regard. Don't think about it. Don't consider the lobster, as David Foster Wallace once did. Don't take a position, ethically...
Author: Sam Sifton
Author: Frank Bruni
Author: Craig Claiborne
A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours...
Author: Mark Bittman
Bulgur comes in one of four grades: fine (bags are often labeled #1), medium (#2), coarse (#3) and very coarse (#4). The different grinds are used for specific types of dishes. Pilafs are made with medium,...
Author: Martha Rose Shulman
Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie,...
Author: Melissa Clark
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
Author: Bryan Miller
Author: Bryan Miller And Pierre Franey
Sometimes a can of sardines comes in very handy and this dish is a great way to work more high-omega 3 fish into your diet. It is a classic Provençal gratin, traditionally made with fresh sardines but...
Author: Martha Rose Shulman
Author: Julia Reed
Author: Eileen Yin-Fei Lo
Overseasoned or overcooked vegetables gain new life from being folded into unseasoned eggs to make a frittata, quiche filling or soufflé.
Author: Melissa Clark
Author: Pierre Franey
Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter...
Author: Nicole Taylor
Author: Trish Hall
This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto,...
Author: Molly O'Neill
Author: Moira Hodgson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Robert Farrar Capon
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Bryan Miller And Pierre Franey
Author: Julia Reed
This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat...
Author: Mark Bittman And Sam Sifton
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
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Mark Bittman
Author: Molly O'Neill