Author: Florence Fabricant
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of...
Author: Martha Rose Shulman
Author: Moira Hodgson
Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon...
Author: Melissa Clark
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant...
Author: Tejal Rao
Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of...
Author: David Tanis
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking,...
Author: Jeff Gordinier
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of...
Author: Mark Bittman
Author: Florence Fabricant
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from...
Author: Martha Rose Shulman
This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish...
Author: Martha Rose Shulman
I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried...
Author: Nigella Lawson
Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped...
Author: Florence Fabricant
Author: Florence Fabricant
Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension,...
Author: Kim Severson
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles....
Author: Melissa Clark
Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao...
Author: Glenn Collins
I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Pierre Franey
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're...
Author: Mark Bittman
For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other...
Author: Mark Bittman
This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here,...
Author: Melissa Clark
Author: Nigella Lawson
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Moira Hodgson
Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the "Your Best...
Author: Kim Severson
I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking,...
Author: Martha Rose Shulman
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip...
Author: Melissa Clark
A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even...
Author: Melissa Clark
Author: Kim Severson
Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook,...
Author: Mark Bittman
Author: Alex Witchel
Author: Marian Burros
Author: Marian Burros
This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks,...
Author: Melissa Clark
Author: David Tanis
Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking...
Author: Martha Rose Shulman
Author: Pierre Franey
These are the meatballs you want to serve with spaghetti sauce - my mother Anne Marie Zappa's is the one I'd use, but your favorite will work as well....
Author: Kim Severson
This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder...
Author: Melissa Clark
Author: Mark Bittman
Author: Robert Farrar Capon
The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes...
Author: Mark Bittman
Author: Marian Burros
Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower...
Author: Martha Rose Shulman
These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, - to about 1/4 inch. This way, you can...
Author: Martha Rose Shulman
This recipe, adapted from "Jerusalem," by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed...
Author: Melissa Clark
Author: Marian Burros