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Simplest Bay Scallops

This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote,...

Author: Mark Bittman

Braised Veal Shanks With Garlic

Author: Amanda Hesser

Grilled Shrimp With Herb Butter

Author: Pierre Franey

Basic Smoked Fish

Author: Trish Hall

Lamb and Barley Casserole

Author: Florence Fabricant

Lamb Chops Mediterranean Style

Author: Pierre Franey

Torrisi's Chicken Fra Diavolo

Author: Frank Bruni

Mama Romano's Baked Lemon Chicken

Author: Marian Burros

Steamed Lobsters

For this recipe, you're going to have to kill a lobster. Do yourself a favor in this regard. Don't think about it. Don't consider the lobster, as David Foster Wallace once did. Don't take a position, ethically...

Author: Sam Sifton

Spaghetti With Broccoli and Walnut Ricotta Pesto

This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They...

Author: Martha Rose Shulman

Bulgur With Swiss Chard, Chickpeas and Feta

Bulgur comes in one of four grades: fine (bags are often labeled #1), medium (#2), coarse (#3) and very coarse (#4). The different grinds are used for specific types of dishes. Pilafs are made with medium,...

Author: Martha Rose Shulman

Pressure Cooker Short Ribs in Plum Sauce

A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours...

Author: Mark Bittman

Braised Sauerkraut With Lots of Pork

Two classic mixed braises always come to mind at this time of year. One is cassoulet, based on white beans and a blend of goose, duck and pork. The better alternative for my purposes was choucroute garnie,...

Author: Melissa Clark

Chicken With Coriander

Author: Marian Burros

Spinach, Sardine and Rice Gratin

Sometimes a can of sardines comes in very handy and this dish is a great way to work more high-omega 3 fish into your diet. It is a classic Provençal gratin, traditionally made with fresh sardines but...

Author: Martha Rose Shulman

Broccoli Souffle

Author: Bryan Miller

Mahi Mahi In Ginger Scallion Sauce

Author: Florence Fabricant

Salmon With Sorrel Sauce

Author: Bryan Miller And Pierre Franey

Pumpkin Gratin

Author: Julia Reed

Shrimps With Black Bean Sauce

Author: Eileen Yin-Fei Lo

Risi Bisi

This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto,...

Author: Molly O'Neill

Salty, Spicy Vegetable Soufflé

Overseasoned or overcooked vegetables gain new life from being folded into unseasoned eggs to make a frittata, quiche filling or soufflé.

Author: Melissa Clark

Folami's BBQ Tofu

Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter...

Author: Nicole Taylor

Sauteed Chicken Breasts

Author: Robert Farrar Capon

Grilled Chicken With Garlic and Parsley

Author: Florence Fabricant

Veal Chops With Morels

Author: Trish Hall

Vegetable Beef Soup

Author: Julia Reed

Salmon Fillets Braised In Red Wine

Author: Bryan Miller And Pierre Franey

Chicken Florentine

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Author: Mark Bittman

Passover Inspired Braised Lamb With Dried Fruit

This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat...

Author: Mark Bittman And Sam Sifton

Henri Soule's Poule au Pot

Author: Pierre Franey

Ma Po Bean Curd

Author: Marian Burros

Risotto With White Truffles

Author: Moira Hodgson

Grilled Marinated Pork Loin

Author: Nancy Harmon Jenkins

Laurie Colwin's Roast Chicken

Here is a straightforward roast chicken recipe from the writer Laurie Colwin, who swore by simplicity - in the kitchen and in life. Not many people will take the time to stuff and truss a chicken, and...

Author: Pilar Viladas

Filipino Embutido

This recipe for embutido, a festive Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation, is adapted from Emma Phojanakong. She often prepares it as a...

Author: Francis Lam

Brine Cured Pork Chops

Author: Molly O'Neill

Sesame Seed Fish Fillets

Author: Pierre Franey