Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy...
There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a...
Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is...
This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead - run it under cold water to chill quickly, then...
Roasted chicken thighs can be the juicy, meaty center of many weeknight meals. Add delicata squash, quickly tossed in a maple syrup-butter glaze, along...
Turkish chefs make these beautiful skewers with local swordfish, usually dousing the fish in a garlicky lemony marinade before cooking. Bay leaves (they...
Roy Choi is the dharma bum of the Los Angeles food scene, a Zen lunatic bard of the city's immigrant streets. He is a founder of Kogi BBQ, which used food...
This recipe makes things easier on you if you're feeding a crowd at Thanksgiving. Instead of roasting two birds, or a giant, hard-to-maneuver 22-pounder,...
Make this homemade version of the takeaway classic, and serve with a variety of toppings and condiments. Even those who don't normally like doner kebabs...
You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine...
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth. Elbow-shaped pasta is then added into the water to...
Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook...
Stir-fry is a great weeknight staple: fast, alive with flavor and bendable to whatever is in your refrigerator or freezer. Here, mushrooms, scallions and...
Pork and fruit is a classic combination, and for good reason: The sweetness and tang of the fruit softens the gamy richness of the meat. Here, a pan sauce...