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Roasted Chicken Thighs With Peaches, Basil and Ginger

A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside...

Author: Melissa Clark

Peanut Noodles With Shrimp

Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime...

Author: Mark Bittman

Braised Pork Chops With Tomatoes, Anchovies and Rosemary

This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then...

Author: Melissa Clark

Razor Clams with Kielbasa

It's not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better. Even his fish...

Author: Mark Bittman