This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I've encountered include some pork or bacon, but the chilies, ginger,...
Author: Martha Rose Shulman
Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions...
Author: Mark Bittman
This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in...
Author: Martha Rose Shulman
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables...
Author: Martha Rose Shulman
Author: Mark Bittman
I like coconut oil for sautéing vegetables and aromatics, especially onions. They absorb the sweetness of the oil and pass that lovely nuance on to the...
Author: Melissa Clark
Dongbei cai is the food of Northeast China. Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens,...
Author: Julia Moskin
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar,...
Author: Melissa Clark
Yakisoba is one of those dishes with roots in several countries. Although it's from Japan, it is Chinese influenced, similar to chow mein and lo mein....
Author: Mark Bittman
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me. If I added smoked salmon to the matzo brei, I'd...
Author: Melissa Clark
Pairing spicy chilis and sweet mango in salsa is a classic. Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes...
Author: Melissa Clark
If you have just a few good condiments on hand, you can make a great, simple meal in minutes by adding cooked rice.
Author: Martha Rose Shulman
This easy skillet dish is all about sweet spring vegetables. It easiest to find spinach in the markets, but look too for big bunches of snow pea tips,...
Author: Martha Rose Shulman
This is a mild version of Grace Young's spicy orange chicken, with as much emphasis on vegetables as on chicken.
Author: Martha Rose Shulman
I like coconut oil for sautéing vegetables and aromatics, especially onions. They absorb the sweetness of the oil and pass that lovely nuance on to the...
Author: Melissa Clark
Author: Mark Bittman
Pairing spicy chilis and sweet mango in salsa is a classic. Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes...
Author: Melissa Clark
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar,...
Author: Melissa Clark
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me. If I added smoked salmon to the matzo brei, I'd...
Author: Melissa Clark