This fried chicken is a specialty of Eric and Bruce Bromberg's SoHo restaurant Blue Ribbon and many of its offspring, including Brooklyn Bowl, the bowling alley in Williamsburg, Brooklyn. It is famous,...
Author: Pete Wells
Author: Jane Sigal
Author: Adam Nagourney
Author: Alissa J. Rubin
Author: Laurie Woolever
Author: Moira Hodgson
Author: Elaine Louie
Author: Eileen Yin-Fei Lo
Author: Moira Hodgson
These crisp potato pancakes are the ultimate in holiday comfort food. (Don't skip the sour cream and applesauce!) Get them sizzling away in a heavy-bottomed skillet until beautifully browned, and arrange...
Author: Mark Bittman
Author: Marian Burros
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole...
Author: Melissa Clark
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive...
Author: Martha Rose Shulman
This recipe, adapted from "Jerusalem," by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed with fragrant dill and cilantro, and studded with...
Author: Melissa Clark
The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes I wasn't entirely happy with when I re-examined...
Author: Mark Bittman
When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts...
Author: Martha Rose Shulman
This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or,...
Author: Melissa Clark