Fish will not absorb much of the oil in which it is fried if the oil is properly heated. These crisp fillets are a great way to work flaxseeds, toasted...
Author: Martha Rose Shulman
Author: Pierre Franey
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Author: Martha Rose Shulman
Author: Bryan Miller
Author: Amanda Hesser
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
Author: Martha Rose Shulman
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Author: Martha Rose Shulman
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping. Corn makes a nice addition too, but at this time of year...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
This dish is inspired by a classic oil and garlic pasta. I've added chicory, a bitter green that is much loved in southern Italy but underused here. It's...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Lorna J. Sass
Author: Molly O'Neill
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to...
Author: Melissa Clark
Author: Pierre Franey
Author: Marian Burros
Author: Nina Simonds
Author: Amanda Hesser
Author: Bryan Miller
Author: Molly O'Neill
Author: Moira Hodgson
Author: Moira Hodgson
Here, the moderately rich snapper, lightly crisped, tasting of butter or olive oil works beautifully with the tart-sweet rhubarb sauce. The rhubarb cooks...
Author: Mark Bittman
Fish is a breakfast staple all over the world, from the grilled fish and rice of Japan, to kippers and eggs in England, to bagels-and-lox brunches. But...
Author: Melissa Clark
Author: Pierre Franey
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York's most venerable French chefs, gives inspiration here to...
Author: Melissa Clark
Author: Marian Burros
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of...
Author: Melissa Clark
Author: Mark Bittman
Author: Marian Burros
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of...
Author: Martha Rose Shulman
Author: Julie Sahni
Author: Edward Schumacher
Author: Alex Witchel
Author: Suzanne Hamlin
Author: Marian Burros
Author: Moira Hodgson
Author: Moira Hodgson
Author: Moira Hodgson
Author: Florence Fabricant
Author: Mark Bittman
This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll...
Author: Mark Bittman
In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom)...
Author: Julia Moskin
Author: Amanda Hesser
Author: Molly O'Neill
Author: David Edelstein
Author: Mark Bittman
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly...
Author: Melissa Clark
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and...
Author: Mark Bittman