This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned...
Author: Jacques Pepin
Author: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
Author: Barbara Kafka
Author: Florence Fabricant
Author: Mark Bittman
Start with lamb shoulder; leg is not lean or tender enough for this treatment. You can use loin if you prefer, but the dish will cost at least 10 times...
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression...
Author: Mark Bittman
Author: Amanda Hesser
Author: Mark Bittman
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside - to stuff it. Here is a chicken-cutlet take on...
Author: Mark Bittman
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from "Plenty," his first cookbook. It is rich with vegetables and...
Author: Ligaya Mishan
Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs...
Author: John Willoughby And Chris Schlesinger
Author: Moira Hodgson
It took a few tries, but I finally came up with what I'd call "smoke kissed" ribs in my oven. I started with a dry rub; it's the same one I use every summer,...
Author: Mark Bittman
Author: Marian Burros
Author: Pierre Franey
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that...
Author: Marian Burros
This complexly flavored, multitextured, slightly sweet dish of mussels is an elegant meal that can easily be doubled for a dinner party.
Author: Melissa Clark
Author: Donna St. George
Author: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
Any food historian will tell you that trying to track down the origin of a recipe is like chasing tadpoles. There are so many and they all look alike....
Author: Amanda Hesser
Author: Bryan Miller
Author: Pierre Franey
Author: Molly O'Neill
Author: Amanda Hesser
Author: Marian Burros
Grilling fish is not daunting when you master a few details, like selecting the right type of fish, keeping your grill clean and - the moment of truth...
Author: Florence Fabricant
I had never cooked ong choy, also known as water spinach, until experimenting with this stir-fry. The hollow stems require a little more time to cook than...
Author: Martha Rose Shulman
Author: Florence Fabricant
No matter if you broil, pan-sear or grill it, like most economical cuts, London broils want to stay rare and juicy and a little chewy to show off its best...
Author: Melissa Clark
Author: Marian Burros
Author: Moira Hodgson
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember:...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Moira Hodgson
Author: Alex Witchel
Author: Moira Hodgson
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Marian Burros