Author: Six Sisters Stuff
There's more to the cranberry than sauce, you know, and this simple roast is happy, yet unexpected, proof. Its preparation is as simple as can be: generously dust the meat with sugar then sear in a skillet....
Author: Mark Bittman
Nutty brown butter, grated Parmesan cheese, and pasta water mingle with al dente spaghetti to create pure magic. Best of all, this dish is ready in a matter of minutes.
Author: Kare for Kitchen Treaty
Everyone loves beef short ribs. Because the meat is well-marbled, a couple of hours' slow cooking keeps it incredibly succulent. This homely combination of beef with carrot, cooked rather plainly, is classic...
Author: David Tanis
Easy, flavorful chicken dish, perfect fo a weeknight meal!
Author: Marilena Leavitt
Author: Jonathan Reynolds
Slow Cooker Turkey Burger Joes have all the flavor of a hamburger with the convenience of a sloppy joe! They come together in a matter of minutes and cook slow in your crock pot all day, making dinner...
Author: Six Sisters Stuff
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not...
Author: Tara Parker-Pope
This recipe appeared in The Times in an article by June Owen. In an earlier version of this recipe, Owen recommended first roasting the ribs for 55 minutes in an oven set at 350 degrees. This way, when...
Author: Amanda Hesser
No need for a food processor when you make these ridiculously easy veggie burgers! Just mash chickpeas, hummus, and a handful of other ingredients together and saute for a super tasty, super simple vegan...
Author: Kare for Kitchen Treaty
This recipe came to The Times in 2001 from Joël Chapoulie, the executive chef at L'Express. At the Montreal restaurant, he made it with a cut of lamb called souris, nuggets from the knuckle that are exceptionally...
Author: Regina Schrambling
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce...
Author: Sam Sifton
This beef is slow cooked until tender in a perfect blend of spices. It's great for filling tacos, burritos, salads, or just served over rice.
Author: Six Sisters Stuff
This spicy, juicy meal, perfect for the summer, is one of a variety of Tunisian grilled salads. The couscous can be served warm or at room temperature. This makes a heavenly summer meal. Reconstitute some...
Author: Martha Rose Shulman
Perhaps the most Spanish of all tapas, this potato omelet makes a satisfying meal on its own; you can also serve it as a part of a spread with jamón, serrano, chorizo, cheese, olives and piquillo peppers....
Author: Francis Lam
Creamy black beans pureed with cumin, jalapeno, and lime ... yum. This super-easy soup is so simple to put together, you'll want it in your weeknight dinner rotation forevermore.
Author: Kare for Kitchen Treaty
A quick and easy dinner that can be thrown together in a matter of minutes using pre-made ingredients. With white sauce, grilled chicken, and loaded with veggies, it's a hit with kids AND adults.
Author: Camille
Gooey mozzarella paired with pesto aioli, carved rotisserie chicken and sun-dried tomatoes make for one of our best sandwiches yet. This easy lunch or dinner is ready in just a few minutes and it tastes...
Author: Steph
Author: Marian Burros
Author: Florence Fabricant
My basic technique works like this: Cook the rice as you would pasta, in abundant salted water, tasting as you go; the cooking time will range from around 15 minutes for white rice to as long as 45 minutes...
Author: Mark Bittman
Author: Molly O'Neill
Chicken parm - crisp chicken served with tomato sauce, draped in mozzarella and anointed with grated Parmesan, served perhaps on a hero roll or beside a tangle of pasta - is among the finest dishes of...
Author: Sam Sifton
Made with pre-made pizza crust and filled with your favorite toppings, these quick and easy stuffed pizza rolls make a great party food or weeknight dinner that adults and kids will love.
Author: Elyse
Author: Craig Claiborne
Delicata is a light yellow squash with green stripes and a creamy, rich texture. One of the best things about delicata is that it's much easier to clean, cut and cook than butternut or other winter squash...
Author: Tara Parker-Pope
Author: Bryan Miller And Pierre Franey
This is a recipe built on my memory of a dish I ate in a sticky-tabled Mexican restaurant in pregentrification Park Slope, Brooklyn: fried pork chops served over a thick, spicy sauce of seeds and nuts...
Author: Sam Sifton
For this modern take on traditional boiled beef, a beef fillet is very gently simmered (never boiled) with root vegetables in stock, then sliced up rosy rare and dolloped with a homemade horseradish aioli...
Author: Melissa Clark
Colorful, light, fresh, and flavorful, this mediterranean bowl is what summer lunch dreams are made of.
Author: Steph
With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.
Author: Steph
Author: Moira Hodgson
Edna Lewis's family looked forward to visitors during hunting season, and they would prepare elaborate, generous breakfasts like this smothered rabbit to fortify them. You brown the rabbit in butter and...
Author: Francis Lam
Author: Jacques Pepin
Author: Marilena Leavitt
Author: Melissa Clark
With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so...
Author: Kare for Kitchen Treaty
This dish is a celebration of zucchini, and it can be served any time of the day, really, either on its own or with some good bread to dip into the runny yolks. Although the zucchini blossoms make this...
Author: Yotam Ottolenghi
Author: Molly O'Neill
Author: Betty Fussell
In 1970, Craig Claiborne took a Mexican cooking class at the New York City home of Diana Kennedy, where he learned how to make these papadzules, a Yucatecan dish of rolled tortillas with pepitas (pumpkin...
Author: The New York Times
Author: Pierre Franey