Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Barbara Kafka
Author: Mark Bittman
Author: Pierre Franey
Author: Florence Fabricant
Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which...
Author: Martha Rose Shulman
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched,...
Author: David Tanis
Author: Marian Burros
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I...
Author: Melissa Clark
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate...
Author: Melissa Clark
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad...
Author: Florence Fabricant
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs...
Author: Melissa Clark
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop...
Author: Melissa Clark
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter...
Author: Mark Bittman
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the...
Author: Melissa Clark
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants,...
Author: Sam Sifton
For savory, moist, delicate flounder, it is difficult to beat this fast, easy method. Lightly coat the fillets in flour, then dip them in a mixture of...
Author: David Tanis
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment...
Author: Mark Bittman
Author: Molly O'Neill
Author: Amanda Hesser
Author: Pierre Franey
Author: Pierre Franey
Fish fillets can be a weeknight cook's savior. They are healthful and easy to prepare, require little time to cook and take well to all manner of spices....
Author: Mark Bittman
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them...
Author: Nigella Lawson
Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel. This one comes together...
Author: Melissa Clark
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary...
Author: Mark Bittman
Author: Mark Bittman
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Craig Claiborne
Author: Eileen Yin-Fei Lo
Author: Pierre Franey
Author: Roy Blount Jr.
Author: Jacques Pepin
Author: Sam Sifton
Author: Pierre Franey
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment...
Author: Mark Bittman
Author: Pierre Franey
Author: Bryan Miller And Pierre Franey
Author: Jonathan Reynolds
Author: Mark Bittman
This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies...
Author: Martha Rose Shulman