Author: Moira Hodgson
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to...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
Author: Florence Fabricant
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
Author: Marian Burros
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: Marian Burros
Author: Marian Burros
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: Nigella Lawson
Author: Molly O'Neill
Author: William Grimes
Author: Pierre Franey
Author: Moira Hodgson
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
Author: Mark Bittman
Author: Elaine Louie
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: Pierre Franey
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: Mark Bittman
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: Molly O'Neill
Author: Jacques Pepin
Author: Mark Bittman
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
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
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
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Melissa Clark
Author: Joyce Howe
Author: Amanda Hesser
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: Florence Fabricant
Author: Marian Burros
Ronald Reagan had his jelly beans, Poppy Bush had his pork rinds and Mitt Romney has his - meatloaf cakes? "Meatloaf cakes," Mr. Romney affirmed from the...
Author: The New York Times
Author: Mark Bittman
Author: Bryan Miller
Author: Florence Fabricant
Author: Mark Bittman
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves....
Author: Martha Rose Shulman
Author: Melissa Clark
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
Author: Marian Burros