Author: Amanda Hesser
Author: Mark Bittman
Author: Mark Bittman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Christine Muhlke
Author: Mark Bittman
Author: Craig Claiborne
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
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: Mimi Sheraton
Author: Florence Fabricant
Author: Moira Hodgson
Author: Florence Fabricant
Author: Marian Burros
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Bryan Miller
Author: Matt Lee And Ted Lee
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
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: Jonathan Reynolds
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
Author: Pierre Franey
Author: Craig Claiborne
Author: Marian Burros
Author: Molly O'Neill
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: Alessandra Stanley
Author: Pierre Franey
Author: Marian Burros
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
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Author: Martha Rose Shulman
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
Author: Mark Bittman
Author: Moira Hodgson
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
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: Jane Sigal
Author: Molly O'Neill
Author: Merrill Stubbs
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Mark Bittman