When the photographer and filmmaker Robert Trachtenberg brought this recipe to The Times in 2008, he described it as "a perfectly balanced combination...
Author: Robert Trachtenberg
Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Moira Hodgson
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Author: Moira Hodgson
This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and...
Author: Alexa Weibel
Author: Pierre Franey
Author: Moira Hodgson
Author: Craig Claiborne
Author: Linda Wells
Lasagna in the summer? It's fine food for those long, breezy summer days when you need to fill your belly without turning on the oven. This one-pan stovetop...
Author: Sarah Copeland
This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb,...
Author: Kay Chun
Author: Bryan Miller And Pierre Franey
This is true restaurant cooking for the home: a recipe born of a professional kitchen's need to use up leftovers, then cheated upon to strike away extravagances...
Author: Sam Sifton
Author: Florence Fabricant
Author: Barbara Kafka
This surprisingly elegant pasta dish is also seriously easy. All you need are pantry ingredients and some patience for slowly cooking down the onions until...
Author: Julia Moskin
Author: Molly O'Neill
Author: Glenn Collins
Author: Moira Hodgson
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
For a pasta dish with sausage that's bold and rustic, easy to whip up for dinner but intriguing enough for entertaining (the recipe can be doubled), I...
Author: Florence Fabricant
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom...
Author: Martha Rose Shulman
Author: Henry Alford
Author: Moira Hodgson
Author: Melissa Clark
Author: Marian Burros
Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world. Just looking at a slippery, tomato-sauced tangle...
Author: Nigella Lawson
Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs. Pair with a good...
Author: Florence Fabricant
A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The...
Author: Martha Rose Shulman
This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet...
Author: Martha Rose Shulman
Author: Marian Burros
You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in...
Author: Martha Rose Shulman
When your body craves vegetables, but your mind craves pasta and meat, this 30-minute pasta dish is a happy compromise. It's loaded with fresh cherry tomatoes,...
Author: Jacques Pepin
Author: Julia Moskin
Author: Molly O'Neill
Author: Molly O'Neill
Author: William Grimes
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It's terrific with the sautéed mushrooms and makes...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Pierre Franey
Author: Florence Fabricant
This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in...
Author: Martha Rose Shulman
There are a number of tricks in this basic recipe from Laura Sbrana, the mother of the chef Marco Canora: Start with baking potatoes and get rid of as...
Author: Tom Colicchio
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Mark Bittman