Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Nicole Mones
A breaded chicken breast, gently fried in olive oil, can be sublime accompanied by a bright citrusy relish of green olives and celery. I like to marinate the chicken in buttermilk for an hour or longer,...
Author: David Tanis
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight...
Author: Melissa Clark
A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this...
Author: Tara Parker-Pope
Author: Nigella Lawson
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The...
Author: The New York Times
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France....
Author: Mark Bittman
Author: Marian Burros
Author: Pierre Franey
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can...
Author: Melissa Clark
Author: Molly O'Neill
I've made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets. This will now be a regular dish I make with beets in my house. This savory pie, seasoned with...
Author: Martha Rose Shulman
Author: Thomas Morgan
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern...
Author: Julia Moskin
Author: Daniel Patterson
Author: Amanda Hesser
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate...
Author: Nigella Lawson
This recipe, which was adapted from one Valerie Gurdal cooked in the 2013 running of the Westport Paella Contest in Westport, Massachusetts, and brought to The Times by John Willoughby, is classical in...
Author: The New York Times
These irresistible, bite-sized meatballs are made from a combination of ground beef and pork, milk-soaked bread crumbs, grated Gouda cheese and a healthy spoonful of allspice. Once browned in a skillet,...
Author: Celia Barbour
Author: Julia Reed
Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated...
Author: David Tanis
Author: Julie Sahni
Author: Bryan Miller
Author: Barbara Kafka
A tasty way to use bagged greens in a dish with Middle Eastern overtones. I use bagged Southern greens mix for this, a robust mix of collards, kale, turnip greens and spinach, all washed, chopped and ready...
Author: Martha Rose Shulman
Author: Molly O'Neill
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal. Then browned sausages and onions...
Author: Melissa Clark
This classic French chicken dish, adapted from Jane and Michael Stern's book "American Gourmet," more than lives up to its name ("cordon bleu" means "blue ribbon"). It's also far easier to make than you...
Author: Molly O'Neill
Author: Craig Claiborne
The classic risotto technique applies here, though with a frugal twist. I blended the cooking liquid for the butternut squash and about half of the diced cooked squash itself to produce my vegetable broth....
Author: Florence Fabricant
Author: Moria Hodgson
This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable's oily blandness is perfectly countered...
Author: Nigella Lawson
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison....
Author: Jennifer Steinhauer
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with...
Author: Florence Fabricant
Pork and fruit is a classic combination, and for good reason: The sweetness and tang of the fruit softens the gamy richness of the meat. Here, a pan sauce of ripe summer cherries seasoned with a little...
Author: Melissa Clark
Author: Peter Mcquaid
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
Author: Florence Fabricant
White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.
Author: Amanda Hesser
Roasting slices of winter squash with nothing more than butter or oil is very effective. It's a preparation that can form the basis of a main dish (as it does here, with cod) or stand alone, especially...
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
This crunchy, colorful stir-fry has an added kick from serrano chiles. I can't resist buying an array of beans when they're at summer farmers' markets. I love to mix yellow and green beans in this crunchy,...
Author: Martha Rose Shulman
Author: Barbara Kafka
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud's sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North...
Author: Sam Sifton
On a search for a nontraditional take on chicken in a pot in 2012, Melissa Clark was hoping for something that avoided the flavors and "seasonings inherent in Continental cuisine" - white wine, leeks,...
Author: Melissa Clark