The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared...
Author: Molly O'Neill
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before...
Author: Martha Rose Shulman
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Amanda Hesser
Author: Pierre Franey
This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family's recipes into "The Tucci Cookbook" in 2012. Make sure the bread for...
Author: Frank Bruni
Author: Molly O'Neill
Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays knit bright acidity into their alluring canvas...
Author: Florence Fabricant
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until...
Author: David Tanis
Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies...
Author: Mark Bittman
All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat...
Author: Melissa Clark
For savory, moist, delicate flounder, it is difficult to beat this fast, easy method. Lightly coat the fillets in flour, then dip them in a mixture of beaten egg and milk. Slide them into a hot skillet...
Author: David Tanis
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
Author: Mark Bittman
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye....
Author: David Tanis
Author: Mark Bittman
Author: Mark Bittman
For steamed crabs, that beach-town summer standby, the Chesapeake catechism teaches plenty: buy more crabs than you think you need, use more spice, a larger pot. Get wooden mallets. Prepare to eat for...
Author: Sam Sifton
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
Author: R. W. Apple Jr.
Author: Enid Nemy
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others...
Author: Mark Bittman
Author: Richard Flaste
Author: Melissa Clark
Author: Moira Hodgson
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Florence Fabricant
In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, "that you don't have to have butter and cream to make something taste wonderful." That is no less...
Author: Marian Burros
Author: Moira Hodgson
Author: Florence Fabricant
Author: Leslie Kaufman
Author: Marian Burros
This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown....
Author: Mark Bittman
This is an ancient Northern Italian preparation. To improve the flavor of the meat, this powerful marinade relied on rich local wine, along with aromatic spices. Start with a relatively thin rib-eye. Marinate...
Author: Mark Bittman
Author: Marian Burros
Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better - or simpler - rendition...
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a...
Author: John Willoughby And Chris Schlesinger
Author: Pierre Franey
Author: Jonathan Reynolds