Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs...
Author: John Willoughby And Chris Schlesinger
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned...
Author: Jacques Pepin
Author: Barbara Kafka
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: Moira Hodgson
Author: Mark Bittman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Marian Burros
Start with lamb shoulder; leg is not lean or tender enough for this treatment. You can use loin if you prefer, but the dish will cost at least 10 times...
Author: Mark Bittman
Author: Moira Hodgson
Author: Mark Bittman
Author: Amanda Hesser
Author: Donna St. George
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression...
Author: Mark Bittman
Author: Marian Burros
Grilling fish is not daunting when you master a few details, like selecting the right type of fish, keeping your grill clean and - the moment of truth...
Author: Florence Fabricant
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from "Plenty," his first cookbook. It is rich with vegetables and...
Author: Ligaya Mishan
This complexly flavored, multitextured, slightly sweet dish of mussels is an elegant meal that can easily be doubled for a dinner party.
Author: Melissa Clark
Author: Molly O'Neill
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that...
Author: Marian Burros
Author: Marian Burros
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside - to stuff it. Here is a chicken-cutlet take on...
Author: Mark Bittman
Author: Bryan Miller
Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike....
Author: Amanda Hesser
Author: Pierre Franey
Author: Moira Hodgson
It took a few tries, but I finally came up with what I'd call "smoke kissed" ribs in my oven. I started with a dry rub; it's the same one I use every summer,...
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Amanda Hesser
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
I had never cooked ong choy, also known as water spinach, until experimenting with this stir-fry. The hollow stems require a little more time to cook than...
Author: Martha Rose Shulman
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember:...
Author: Martha Rose Shulman
Author: Moira Hodgson
No matter if you broil, pan-sear or grill it, like most economical cuts, London broils want to stay rare and juicy and a little chewy to show off its best...
Author: Melissa Clark
Author: Moira Hodgson
Author: Marian Burros
Author: Moira Hodgson
Author: Alex Witchel
Author: Mark Bittman
Author: Marian Burros
Author: Moira Hodgson
Author: Mark Bittman
Author: Nancy Harmon Jenkins