Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying;...
Author: Mark Bittman
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken....
Author: Mark Bittman
Author: Mark Bittman
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours)...
Author: The New York Times
This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike...
Author: Martha Rose Shulman
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead...
Author: Mark Bittman
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort...
Author: Mark Bittman
Author: Moira Hodgson
Author: Julia Moskin
Author: Moira Hodgson
Author: Marian Burros
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet...
Author: Martha Rose Shulman
Author: Elaine Louie
Priorat, near the Mediterranean coast of Spain and a stone's throw from Barcelona, produces wines with dark fruit flavors, spice, bold complexity and ample...
Author: Florence Fabricant
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy...
Author: Melissa Clark
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook...
Author: John Willoughby And Chris Schlesinger
It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or...
Author: Sam Sifton
This sweet and sour mixture, colored purple and orange, is packed with flavenoids.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Florence Fabricant
This style of cooking a triangular cut from the bottom sirloin comes from California's vaqueros, the Mexican cowboys who worked cattle in California's...
Author: Kim Severson
Author: Elaine Louie
Author: Marian Burros
This recipe uses a method in which pasta is cooked like risotto. Sometimes the noodle is toasted first, but always the broth is stirred into the pasta...
Author: Florence Fabricant
This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Back in 2011, Melissa Clark revisited the turkey. "Just because we don't think to make it the star of a meal in May doesn't mean turkey won't taste as...
Author: Melissa Clark
Author: Jacques Pepin
Author: Barbara Kafka
Author: Mark Bittman
Author: Moira Hodgson
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
Tunisians often add tuna to their frittatas. I've tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Author: Marian Burros
Author: Julia Moskin
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook...
Author: John Willoughby And Chris Schlesinger
Author: Moira Hodgson
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy...
Author: Melissa Clark