Author: Marian Burros
Author: Pierre Franey
Biryani is a natural choice for Thanksgiving leftovers. With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices...
Author: David Tanis
Author: Moira Hodgson
Author: Marian Burros
Author: Moira Hodgson
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year. His secret weapon, a deeply flavored slurry of sherry, saffron and other...
Author: John Willoughby
Author: Molly O'Neill
Author: Regina Schrambling
Author: Nancy Harmon Jenkins
Author: Colette Rossant
Author: Bryan Miller
Author: Moira Hodgson
Author: Florence Fabricant
Author: David Mas Masumoto
Author: Florence Fabricant
Author: Marian Burros
Author: Melissa Clark
Author: Joan Nathan
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the...
Author: Marian Burros
Author: Moira Hodgson
Author: Florence Fabricant
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one. You can also finish them in the oven.
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
Author: Joan Nathan
Author: Bryan Miller
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Pierre Franey
Lately I've been into "big bowls" - layered grain and vegetable meals in a bowl - in a big way. I cook up a pot of grains and let the vegetables I'm finding at the market inspire how I'm going to build...
Author: Martha Rose Shulman
Author: Marian Burros
Fideua (pronounced FID-a-wah), a dish associated with Valencia -- where paella supposedly originated -- is essentially paella using noodles in place of rice. The noodles of choice are fideos, thin strands...
Author: Mark Bittman
Author: Florence Fabricant
"Sometimes the simplest paellas can be the most satisfying," David Tanis wrote in 2012, when bringing this recipe to The Times. Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved...
Author: David Tanis
Author: Nancy Harmon Jenkins
Author: Nancy Harmon Jenkins
This simple recipe, adapted from David Paultstich, the chef at The Mark Hotel in New York, calls for just five ingredients - the best bay scallops you can find, butter, scallions, lemon juice and toasted...
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
You can get carrots and leeks year 'round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers' markets, and they're perfect for this risotto.
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Robert Farrar Capon
Author: Lucian K. Truscott IV
Author: Moira Hodgson
These should be prepared and fried as close to serving time as possible.
Author: Mimi Sheraton
Cooking with your child is an act of relaxation, learning and intimacy. It's love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together...
Author: Elaine Louie