In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are...
Author: Julia Reed
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this...
Author: Martha Rose Shulman
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought...
Author: Mark Bittman
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's...
Author: Martha Rose Shulman
Author: Moira Hodgson
Saltimbocca's name means to "jump in the mouth" with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very...
Author: David Tanis
When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion,...
Author: Mark Bittman
Author: Pierre Franey
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've...
Author: Melissa Clark
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it...
Author: Mark Bittman
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated...
Author: Martha Rose Shulman
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well...
Author: Martha Rose Shulman
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British...
Author: Julia Moskin
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook....
Author: Mark Bittman
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for...
Author: Melissa Clark
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut;...
Author: Marian Burros
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to...
Author: David Tanis
Author: Florence Fabricant
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
Author: Martha Rose Shulman
In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes,...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Marian Burros
Author: Moira Hodgson
Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green....
Author: Sam Sifton
Author: Craig Claiborne
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat,...
Author: Martha Rose Shulman
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Molly O'Neill
I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite...
Author: Mark Bittman
I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Fergus Henderson
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet...
Author: Melissa Clark
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie...
Author: Melissa Clark
This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy...
Author: Melissa Clark
This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices -...
Author: Mark Bittman
This is my favorite way to serve polenta, and it's the simplest, too. My son loves it -- maybe your kids will feel the same.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Pierre Franey
Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.
Author: Jason Epstein
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and...
Author: Mark Bittman
Author: Jacques Pepin
Author: Pierre Franey
This is one of my favorite ways to eat tofu. Keep some marinating in the refrigerator, then grill or pan-fry at will.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Mark Bittman