Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed...
Author: Pierre Franey
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium,...
Author: Martha Rose Shulman
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for...
Author: Marian Burros
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground...
Author: Molly O'Neill
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to...
Author: Martha Rose Shulman
Author: Pierre Franey
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for...
Author: Mark Bittman
Asian restaurants should pay more attention to dry Vouvrays. Like rieslings, which are frequently poured with Thai, Vietnamese and Chinese dishes, Vouvrays...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which...
Author: Martha Rose Shulman
Author: Pierre Franey
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter...
Author: Mark Bittman
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg,...
Author: David Tanis
Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp...
Author: Mark Bittman
Author: Melissa Clark
Author: Mark Bittman
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched,...
Author: David Tanis
Author: Pierre Franey
Author: Craig Claiborne
This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family's recipes into "The...
Author: Frank Bruni
Author: Mark Bittman
Author: Pierre Franey
Author: Amanda Hesser
All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate...
Author: Melissa Clark
Author: Jonathan Reynolds
Fish fillets can be a weeknight cook's savior. They are healthful and easy to prepare, require little time to cook and take well to all manner of spices....
Author: Mark Bittman
Author: Pierre Franey
Author: Enid Nemy
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt...
Author: Mark Bittman
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment...
Author: Mark Bittman
Author: Richard Flaste
Author: Mark Bittman
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the...
Author: Melissa Clark
This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Moira Hodgson
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs...
Author: Melissa Clark
Author: R. W. Apple Jr.
For savory, moist, delicate flounder, it is difficult to beat this fast, easy method. Lightly coat the fillets in flour, then dip them in a mixture of...
Author: David Tanis
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over
Author: Martha Rose Shulman
Author: Pierre Franey
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants,...
Author: Sam Sifton
For steamed crabs, that beach-town summer standby, the Chesapeake catechism teaches plenty: buy more crabs than you think you need, use more spice, a larger...
Author: Sam Sifton
Author: Pierre Franey
Start cooking the rice or quinoa that you will serve this with, prep your vegetables and make the stir-fry. The prep is the most time-consuming but there...
Author: Martha Rose Shulman
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop...
Author: Melissa Clark
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary...
Author: Mark Bittman