This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however,...
Author: Florence Fabricant
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin...
Author: Florence Fabricant
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one...
Author: Mark Bittman
This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites...
Author: Adam Nagourney
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll...
Author: Joan Nathan
Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in...
Author: Steven Raichlen
The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans,...
Author: Joan Nathan
Author: Aleksandra Crapanzano
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared. But here, red wine adds depth...
Author: Florence Fabricant
So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This...
Author: Sam Sifton
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you...
Author: David Tanis
Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity...
Author: Mark Bittman
Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households,...
Author: Joan Nathan
My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are...
Author: Martha Rose Shulman
This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish....
Author: Jeff Gordinier
Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole...
Author: Vallery Lomas
That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world,...
Author: Mark Bittman
Chili tastes are highly personal, often inflexible and loaded with preconceptions - the political party of culinary offerings. "I don't disagree with anyone's chili," Robb Walsh, a Texas food historian,...
Author: Jennifer Steinhauer
Author: Pierre Franey
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful....
Author: Sam Sifton
Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended...
Author: Kay Chun
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of...
Author: Melissa Clark
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage. The chef Jonathan Waxman created the dish...
Author: Glenn Collins
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly...
Author: Martha Rose Shulman
Don't be scared off by oxtail just because you may never have cooked it before. It's as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered...
Author: Melissa Clark
Author: Pierre Franey
Author: Florence Fabricant
Author: Florence Fabricant
Here is a simple dinner you could cook on a pancake griddle set on the grate above a fire pit or grill in someone's backyard, as if performing a magic trick. The result is a plate of thick, luscious pork...
Author: Sam Sifton
In Catalunya, the northeastern part of Spain, there is a traditional dish called fideuà, made with short lengths of dry pasta called fideus. Instead of boiling the noodles Italian-style, the Catalan way...
Author: David Tanis
This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically...
Author: Jeff Gordinier
Author: Pierre Franey
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Your feelings about salt cod may depend on where your roots are. If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest. If you grew up in a Portuguese or Caribbean...
Author: David Tanis
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern...
Author: Sam Sifton
Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into...
Author: Julia Moskin
Author: Pierre Franey
This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short...
Author: David Tanis
Author: Pierre Franey
Author: Julia Moskin
The extra step to "velvet" the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken.
Author: Martha Rose Shulman
Cooked figs go beautifully with meat, especially a griddled or pan-cooked chicken breast. I always seem to circle back to feta when I'm working with figs in a savory dish. I love the flavor of the earthy,...
Author: Martha Rose Shulman
Author: Molly O'Neill
This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Author: Martha Rose Shulman
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing,...
Author: Melissa Clark
Author: Moira Hodgson
You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.
Author: Martha Rose Shulman