Author: Molly O'Neill
Author: Melissa Clark
Author: Marian Burros
Author: Melissa Clark
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Bryan Miller
Author: Mimi Read
Author: Mark Bittman
Author: Pierre Franey
Author: Mark Bittman
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: Moira Hodgson
Author: Mark Bittman
Author: David Tanis
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice...
Author: Martha Rose Shulman
This dish is a midwinter night's dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using...
Author: Alex Witchel
Author: Pierre Franey
Author: Pierre Franey
Author: Julia Reed
"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made...
Author: Melissa Clark
Author: Pierre Franey
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Amanda Hesser
Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you've...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Mark Bittman
Author: Molly O'Neill
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky...
Author: Martha Rose Shulman
Author: Amanda Hesser
Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables....
Author: Martha Rose Shulman
This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial...
Author: Sam Sifton
This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple...
Author: Martha Rose Shulman
Author: Mrs. Melillo
Author: Pierre Franey
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who...
Author: Florence Fabricant
Author: Bryan Miller