Author: Pierre Franey
Author: Moira Hodgson
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: David Tanis
Author: Bryan Miller
Author: Amanda Hesser
Author: Pierre Franey
Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying...
Author: Melissa Clark
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Pierre Franey
Author: Mark Bittman
Author: Molly O'Neill
Author: Melissa Clark
Author: R. W. Apple Jr.
Author: Amanda Hesser
Author: Amanda Hesser
Author: Molly O'Neill
Producing the type of roast duck you see hanging in the windows of many Chinese restaurants is nearly impossible at home. I've tried, believe me, and it...
Author: Mark Bittman
Author: Jacques Pepin
Author: Robert Farrar Capon
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
If you're looking for a new way to include healthy Brussels sprouts in your diet, look no farther than this tantalizing risotto. Like the other cruciferous...
Author: Martha Rose Shulman
Author: Mark Bittman
This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Molly O'Neill
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Alessandra Stanley
Author: Melissa Clark
The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she's right: the rich, nutty flavor and chewy texture make for a very...
Author: Martha Rose Shulman
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven,...
Author: Martha Rose Shulman
Author: William Grimes
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in "Jerusalem,...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Mark Bittman
Author: Mark Bittman
Quinoa "might be the new kale," said Marcus Samuelsson, the chef and owner of Red Rooster in Harlem. The ancient grain is the star of this quick one-bowl...
Author: The New York Times
Author: Florence Fabricant
Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't...
Author: Martha Rose Shulman
Think of roasting a whole fish the same way you might think of roasting a whole chicken: an easy and delicious preparation that all cooks should have in...
Author: Melissa Clark
Author: Matt Lee And Ted Lee