Author: Leslie Kaufman
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
Author: Pierre Franey
This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, "gives squash an unusual...
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little...
Author: The New York Times
Author: Florence Fabricant
Author: Florence Fabricant
Author: Bryan Miller And Pierre Franey
Author: Marian Burros
Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before...
Author: Mark Bittman
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I...
Author: Melissa Clark
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate...
Author: Melissa Clark
Author: Pierre Franey
This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is...
Author: Mark Bittman
Author: Florence Fabricant
Author: Pierre Franey
Author: Molly O'Neill
Author: Mark Bittman
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Author: Florence Fabricant
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then...
Author: John Willoughby And Chris Schlesinger
Author: Pierre Franey
Author: Pierre Franey
Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting....
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
These take only 12 or 15 minutes to prepare and can be held in a 50-degree oven for an hour or so. Therefore it is most convenient to grill them two at...
Author: Jason Epstein
Author: Joyce Chang
Fish steaks are relatively foolproof - they're practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before...
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
This is an ancient Northern Italian preparation. To improve the flavor of the meat, this powerful marinade relied on rich local wine, along with aromatic...
Author: Mark Bittman
Author: Marian Burros