In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder,...
Author: Mark Bittman
The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes...
Author: Mark Bittman
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages. A quick slaw...
Author: Melissa Clark
Here is a fast, delicious one-pan supper that could not be simpler, or tastier. Just coat your ingredients with a generous amount of olive oil, seasoning...
Author: Melissa Clark
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe....
Author: John Willoughby And Chris Schlesinger
Author: Florence Fabricant
A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Elaine Louie
Author: Melissa Clark
Author: David Tanis
Author: Florence Fabricant
Author: Mark Bittman
Author: Mark Bittman
This clever vegan re-creation of a Southern Louisiana étouffée comes from Jenné Claiborne, who included it in her 2018 cookbook "Sweet Potato Soul."...
Author: Kim Severson
Author: Mark Bittman
Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by...
Author: Mark Bittman
Author: Florence Fabricant
Author: Mark Bittman
Author: Amanda Hesser
Author: Marian Burros
Author: Pierre Franey
Author: Moira Hodgson
Here is a surprising vegetarian option for the backyard barbecue. The saltiness of the cheese cuts the sweetness of the watermelon. The burger gets its...
Author: Mark Bittman
Author: Jacques Pepin
Author: Bryan Miller And Pierre Franey
Author: Ariel Kaminer
Vietnam has only two seasons. The monsoon season is hot and wet. The other eight months are hot and dry, the time when outdoor charcoal grills are fired...
Author: Molly O'Neill
Here is a fast, delicious one-pan supper that could not be simpler, or tastier. Just coat your ingredients with a generous amount of olive oil, seasoning...
Author: Melissa Clark
Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by...
Author: Mark Bittman
Author: Pierre Franey
Author: Florence Fabricant
Author: Amanda Hesser
In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder,...
Author: Mark Bittman