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: Molly O'Neill
Author: Moira Hodgson
Author: John Willoughby
Author: Marian Burros
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul,...
Author: Jeff Gordinier
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before...
Author: John Willoughby And Chris Schlesinger
Author: David Tanis
Author: Mark Bittman
Author: Pierre Franey
Author: David Tanis
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and...
Author: Martha Rose Shulman
Author: Moira Hodgson
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.
Author: Martha Rose Shulman
Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic....
Author: Sam Sifton
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover...
Author: Martha Rose Shulman
Author: Molly O'Neill
This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets,...
Author: Martha Rose Shulman
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it's as timeless as they come. Here, riesling lifts a rich cream sauce,...
Author: Amanda Hesser
Author: Mark Bittman
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to...
Author: Julia Moskin
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Molly O'Neill
Author: Bryan Miller
Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano...
Author: Joan Nathan
Author: Mark Bittman
Author: Kay Rentschler
Author: Pierre Franey
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose...
Author: Mark Bittman
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional...
Author: Martha Rose Shulman
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Craig Claiborne
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates...
Author: Melissa Clark
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones...
Author: Amanda Hesser
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to...
Author: Julia Child
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique...
Author: Dawn Perry