Author: Florence Fabricant
Author: Nigella Lawson
Author: Mark Bittman
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice...
Author: Martha Rose Shulman
Author: Florence Fabricant
Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables. Here the salmon is cooked in the oven, and the...
Author: Martha Rose Shulman
Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like...
Author: Martha Rose Shulman
Author: Pierre Franey
Here, I paired fillets with a seasonal treat: fresh local blueberries. The berries would have been cloying with the fish by themselves, so I simmered them with white wine and vinegar, creating a sweet-and-sour...
Author: Melissa Clark
Author: Pierre Franey
Author: Mark Bittman
Author: Robert Farrar Capon
Author: Molly O'Neill
Author: Molly O'Neill
Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of...
Author: David Tanis
Author: Pierre Franey
Author: Mark Bittman
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely...
Author: Martha Rose Shulman
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here's a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the...
Author: Martha Rose Shulman
Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice....
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Molly O'Neill
Author: Julia Reed
Author: Bryan Miller
Author: Mark Bittman
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.
Author: Martha Rose Shulman
This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have a fresh green chile in the fridge so I used a little...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple...
Author: Pierre Franey
Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don't...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Merrill Stubbs
Turnips are a perfect winter vegetable for a hearty stir-fry.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Jacques Pepin
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Jon Nordheimer
This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Moira Hodgson
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially...
Author: Dawn Perry