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
Author: Pierre Franey
Author: Mark Bittman
Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
Author: Nigella Lawson
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Mark Bittman
Author: Molly O'Neill
Author: Melissa Clark
Author: Mark Bittman
Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is...
Author: Martha Rose Shulman
Author: William Grimes
Author: Pierre Franey
Author: Molly O'Neill
Author: Elaine Louie
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized...
Author: Sam Sifton
Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than...
Author: David Tanis
Author: Jacques Pepin
Author: Amanda Hesser
Author: Bryan Miller
Author: Mark Bittman
Author: Julia Reed
Author: Florence Fabricant
This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have...
Author: Martha Rose Shulman
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said:...
Author: Pierre Franey
Here, I paired fillets with a seasonal treat: fresh local blueberries. The berries would have been cloying with the fish by themselves, so I simmered them...
Author: Melissa Clark
Author: Marian Burros
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood...
Author: Florence Fabricant
Author: Joyce Howe
Author: Pierre Franey
Author: Amanda Hesser
Author: Melissa Clark
Author: Molly O'Neill
Author: Marian Burros
Author: Mimi Read