Author: Aljean Harmetz
Author: Pierre Franey
Author: Moira Hodgson
Author: Mark Bittman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Barbara Kafka
Author: Sara Rimer
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Moira Hodgson
Author: Molly O'Neill
Author: Pierre Franey
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and...
Author: Melissa Clark
Author: Craig Claiborne
Author: Robert Farrar Capon
Author: Jonathan Reynolds
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa...
Author: Martha Rose Shulman
Author: Molly O'Neill
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the food it's combined with. The...
Author: Molly O'Neill
Author: Mark Bittman
Author: Mark Bittman
A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
Author: Susan Guerrero
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner...
Author: Sam Sifton
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It...
Author: Julia Moskin
Author: Alex Ward
If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this...
Author: Mark Bittman
Author: Moira Hodgson
This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who...
Author: The New York Times
Author: Marian Burros
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or...
Author: Martha Rose Shulman
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make...
Author: Mark Bittman
Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not...
Author: David Tanis
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
Polenta is such a natural base for so many savory foods - more flavorful than either pasta or mashed potatoes, but somehow just as forgiving - that it's...
Author: Mark Bittman
Author: Bryan Miller
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too....
Author: Kim Severson
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It...
Author: Julia Moskin
Author: Pierre Franey