Author: Diane Kochilas
A traditional Greek recipe served for Easter and as lovely Spring Sunday dinner
Author: Marilena Leavitt
Author: Marian Burros
These 5-ingredient Taco Crescent Rolls are the perfect kid-friendly Cinco De Mayo food!
Author: Six Sisters Stuff
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice...
Author: Francis Lam
Author: Suzanne Hamlin
Author: Molly O'Neill
This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
Author: Camille
Creamy, delicious, tasty, and a little spicy (if you want), are all ways to describe this slow cooker creamy chicken fajita soup!
Author: Camille
Author: Craig Claiborne
The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors. In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a...
Author: Martha Rose Shulman
Easy, breezy, freezy. Roll up a few burritos, bake 'em up, and eat them now or freeze individually for super-easy lunches and dinners down the road. This flexible recipe can be made vegetarian, carnivorous,...
Author: Kare for Kitchen Treaty
A heart-healthy dish full of omega-3s and topped with fresh, homemade pesto. Even non-fish lovers will want seconds of this Pesto Salmon.
Author: Steph
An extremely flavorful dish of grilled lamb meatballs and creamy tzatziki.
Author: Marilena Leavitt
This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles....
Author: Francis Lam
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators. It is almost literally a mashup:...
Author: Sam Sifton
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
Author: Dana Bowen
There are only three basic steps to making green mole: Whip up a purée of toasted pumpkin seeds, tomatillos and chiles in a blender; sear the purée in oil and cook it until it thickens slightly; then...
Author: Martha Rose Shulman
Winner winner chicken dinner! Or rather, Instant Pot Chicken Caesar Sandwiches dinner. These creamy Chicken Caesar Sandwiches are absolutely delicious, full of flavor, cheesy, and very SIMPLE! They are...
Author: Camille
Author: Marian Burros
Kuku is a traditional Persian egg dish similar to a frittata. This version by the Iranian food writer Najmieh Batmanglij was served at the White House at Michelle Obama's Nowruz celebration on April 6....
Author: Melissa Clark
This baked polenta is an extremely adaptable pantry dinner, and it works just as well without a stash of summer corn. (Of course, if you carefully sliced some off, and froze them after the summer, feel...
Author: Melissa Clark
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas,...
Author: Sam Sifton
Long a star on Camille Orrichio Loccisano's traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari. After...
Author: Francis Lam
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That's a lot of unattended prep time before you...
Author: Kim Severson
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses...
Author: Martha Rose Shulman
The wild king salmon season opens in May on the West Coast and continues through summer, from Alaska all the way to San Diego. The first wild salmon in spring has brilliant red flesh, a mild sweet flavor...
Author: David Tanis
Assembled on two sheet pans to separate the meaty from the meatless, this easy-to-make dinner boasts veggies, sausage/vegan sausage, and gnocchi roasted to golden perfection.
Author: Kare for Kitchen Treaty
In this complexly flavored and highly sophisticated dish from the cookbook author Louisa Shafia, tamarind, caramelized onion, ground almonds and barberries are made into a thick and tangy paste that gets...
Author: Melissa Clark
This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss. Red pepper flakes and apple cider vinegar give the greens a sharp edge, and ham hock gives...
Author: Kim Severson
A great way to cook moist and flavorful pork tenderloin
Author: Marilena Leavitt