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
Author: Molly O'Neill
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas. The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog. It has since spread...
Author: Mark Bittman And Sam Sifton
Author: Elaine Louie
Author: Florence Fabricant
This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.
Author: Linda Wells
Author: Pierre Franey
Author: Moira Hodgson
This unlikely pairing of veal and tuna is shockingly irresistible, as Sam Sifton discovered in bringing the recipe to The Times in 2011. As with all simple cooking, ingredients are key here. Don't skimp...
Author: Sam Sifton
Author: Marian Burros
Author: Molly O'Neill
Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found...
Author: Craig Claiborne
Author: Moira Hodgson
Author: Florence Fabricant
Author: Matt Lee And Ted Lee
Author: Moira Hodgson
Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook...
Author: Sam Sifton
I love finding things to do with broccoli stems. I find that allowing the cabbage mixture to sit for 10 to 15 minutes before forming the latkes allows the cabbage to soften a bit, and the latkes hold together...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Craig Claiborne
Author: Moira Hodgson
Author: Florence Fabricant
Author: Elaine Louie
Author: Marian Burros
Author: Melissa Clark
Author: Robert Farrar Capon
Author: Rena Coyle
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Melissa Clark
Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that...
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Joan Nathan
Author: Florence Fabricant
Author: Craig Claiborne
Author: Robert Farrar Capon
Author: Mark Bittman
Author: Moira Hodgson
Author: Craig Claiborne
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
Author: Sara Ann Friedman
Author: Bryan Miller
When the chef Tony Maws's grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass. This short rib recipe, brought to The Times in 2011, was among...
Author: Joan Nathan
Author: Florence Fabricant