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Roasted Chicken Thighs With Peaches, Basil and Ginger

A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A...

Author: Melissa Clark

Braised Pork Chops With Tomatoes, Anchovies and Rosemary

This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops...

Author: Melissa Clark

Peanut Noodles With Shrimp

Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of...

Author: Mark Bittman

Fish and Vegetables

Author: Barbara Kafka

Tuna with Tomatoes

Author: Barbara Kafka

Chinese Style Fish Fillets

Author: Barbara Kafka

Razor Clams with Kielbasa

It's not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks...

Author: Mark Bittman

Scafata

Author: Melissa Clark

Spicy Pork

Author: Marian Burros

Chickpeas in Star Anise and Date Masala

This recipe, adapted from Meeru Dhalwala of Vij's Restaurant, in Vancouver, British Columbia, came to The Times in 2010, part of a Sam Sifton piece about...

Author: Sam Sifton