Author: David Pasternack
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Moira Hodgson
Author: Florence Fabricant
This fried chicken is a specialty of Eric and Bruce Bromberg's SoHo restaurant Blue Ribbon and many of its offspring, including Brooklyn Bowl, the bowling...
Author: Pete Wells
There is no true definition of buttermilk, according to Anne Mendelson, the author of "Milk." Originally it was the liquid that separated from churned...
Author: Christine Muhlke
Author: Adam Nagourney
Author: Regina Schrambling
Author: Jane Sigal
Author: Pierre Franey
Author: Mark Bittman
Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author...
Author: Julia Moskin
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Pimentón is made from a red pepper similar to that used to make paprika, but it's smoked before grinding. It can be hot (though not super hot) or mild...
Author: Mark Bittman
This week I was really into adding nuts to many of my pasta dishes. They contribute substantial "meaty" texture and wonderful flavor. Baby broccoli is...
Author: Martha Rose Shulman
Author: Florence Fabricant
These crisp potato pancakes are the ultimate in holiday comfort food. (Don't skip the sour cream and applesauce!) Get them sizzling away in a heavy-bottomed...
Author: Mark Bittman
Author: Pierre Franey
Author: Laurie Woolever
Author: Florence Fabricant
Author: Alissa J. Rubin
Author: Elaine Louie
The reason I choose penne for this dish is because I always like the way the peas find their way inside the little tubes. The dish is simple, sweet with...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Joan Nathan
Author: Florence Fabricant
Author: Alice Hart
Sea scallops are available all year, but are abundant and quite welcome in winter. Like all shellfish, they are best when they are ultra-fresh. If you...
Author: David Tanis
Author: Moira Hodgson
Author: Amanda Hesser
Katsu, the Japanese-style fried cutlet dish, is made just a bit healthier in this version prepared with tofu slabs. Here, the slabs are dredged in seasoned...
Author: Kay Chun
Author: Eileen Yin-Fei Lo
Author: Florence Fabricant
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
Author: Pete Wells
Use hazelnuts as a topping for Alaskan sablefish with miso, brown butter and a splash of wine. A delicious, light pairing with a glass of Oregon pinot...
Author: Florence Fabricant
Author: David Leite
Author: Kay Rentschler
Author: Melissa Clark
Author: Moira Hodgson
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce...
Author: Eugenia Bone
Author: Marian Burros
Author: Florence Fabricant