Author: Robert Farrar Capon
Author: Craig Claiborne
Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a...
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Author: Barbara Kafka
Author: Molly O'Neill
Author: Barbara Kafka
Author: Florence Fabricant
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
Author: Melissa Clark
Author: Jonathan Reynolds
Author: Pierre Franey
Author: Barbara Kafka
Author: Kathleen Beckett-Young
Author: Mark Bittman
Author: Craig Claiborne
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Author: Martha Rose Shulman
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon....
Author: Melissa Clark
Author: Sophie Brickman
Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees;...
Author: Mark Bittman
Author: Pierre Franey
Author: Daisann Mclane
Author: Marian Burros
Author: Marian Burros
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated...
Author: Mark Bittman
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty...
Author: Melissa Clark
Author: Moira Hodgson
Author: Mark Bittman
Author: Mark Bittman
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Sara Dickerman
Author: Mark Bittman
Author: Nigella Lawson
Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce...
Author: Mark Bittman
Author: Robert Farrar Capon
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Jacques Pepin
Author: Marian Burros
Author: Christopher Idone
Author: Mark Bittman
Author: Moira Hodgson
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite,...
Author: Sam Sifton
Author: Pierre Franey
Author: Leslie Kaufman
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate with plump, seared shrimp. Any kind of chard can...
Author: Melissa Clark
Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which you could substitute for paneer in a pinch. Tofu...
Author: Martha Rose Shulman
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip,...
Author: Mark Bittman