Author: Florence Fabricant
Author: William Grimes
Author: Moira Hodgson
Author: Mark Bittman
Author: Mark Bittman
Author: Christine Muhlke
Author: Amanda Hesser
Author: Moira Hodgson
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: Moira Hodgson
Author: Florence Fabricant
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
Author: Craig Claiborne
Author: Alessandra Stanley
Author: Marian Burros
Author: Florence Fabricant
Author: Mimi Sheraton
Author: Marian Burros
Author: Jonathan Reynolds
I used a beautiful green I'd never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and...
Author: Martha Rose Shulman
Author: Bryan Miller
Author: Moira Hodgson
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern...
Author: Martha Rose Shulman
There isn't much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can't handle with aplomb. Spring's challenges,...
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.
Author: Martha Rose Shulman
I'm in that third situation a few nights a week, and often all I want to eat is a salad - but a salad with substance. I'm hungry at the end of the day,...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Molly O'Neill
Author: Pierre Franey
Author: Marian Burros
Author: Craig Claiborne
Author: Mark Bittman
Author: Merrill Stubbs
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers....
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Mark Bittman
This is just one of many versions of a classic Iranian frittata filled with fresh herbs and walnuts. Some versions include dried rose petals, which perfume...
Author: Martha Rose Shulman
Author: Molly O'Neill
Zucchini remains in the farmers' markets into the fall. Even if you can't find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Florence Fabricant
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Melissa Clark