Author: Florence Fabricant
Lentils and salmon are a classic combination, a popular French bistro dish. The black "beluga" lentils are a nice choice because they stay intact and the color contrasts nicely with the salmon. In the...
Author: Martha Rose Shulman
Author: Frank Bruni
Author: Moira Hodgson
My navarin of lamb is made with lamb breast, including bones and cartilage. This cut is usually available inexpensively at the supermarket; if you don't see it displayed with the meats, ask the butcher...
Author: Jacques Pepin
Author: Elka Gilmore
Author: Julia Reed
Author: Pierre Franey
Author: Moira Hodgson
Author: Pierre Franey
Carne asada means "grilled meat," which in turn can mean a lot. But skirt steak is what you most often see made into carne asada (and in some supermarkets, skirt steak is called carne asada). Because of...
Author: Mark Bittman
Author: Robert Farrar Capon
Author: Pierre Franey
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly...
Author: Martha Rose Shulman
Author: Mark Bittman
In the excitement of the new, sometimes the appeal of the old-fashioned sole meunière is forgotten. And yet, the second you allow your fork to tug the buttery, crisp pan-fried fillet, you're powerless...
Author: Molly O'Neill
Author: Julia Moskin
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird. Lavish quantities of lemon, garlic and fresh herbs season...
Author: Julia Moskin
Author: Melissa Clark
Author: Marialisa Calta
Author: Pierre Franey
Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one....
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Contain your skepticism: A soufflé made with mashed potatoes doesn't have to be heavy, as David Tanis revealed in 2012. "The two textures can complement each other, resulting in a dish that tastes light...
Author: David Tanis
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are...
Author: Andrew Scrivani
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Even seasoned cooks can be anxious about cooking fish, but nothing could be simpler than oiling a large piece of foil, setting the fish on it and then pressing a few scallions and some thyme into the cavity....
Author: Nigella Lawson
Author: Marian Burros
We eat these Indian-spiced pancakes for dinner, along with a green salad. They don't even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well
Author: Martha Rose Shulman
This terrific recipe for a massive pile of mixed greens, herbs, leek and winter squash, all encased in homemade phyllo dough, came to The Times from the noted Greek-born food writer and cooking instructor...
Author: Mark Bittman
Author: Linda Wells
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Bryan Miller
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Stuffing boneless chicken has long been reserved for breasts, but most chicken breasts have so little flavor that you almost have to stuff them with fat. Thighs, however, are fattier and more flavorful,...
Author: Mark Bittman
Author: David Tanis
Author: Pierre Franey
Author: Melissa Clark
Author: Moira Hodgson