Author: Marian Burros
This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that...
Author: Steven Raichlen
Author: Elaine Louie
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Author: Florence Fabricant
Author: Florence Fabricant
The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes...
Author: Mark Bittman
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from...
Author: Martha Rose Shulman
Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author...
Author: Julia Moskin
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed...
Author: Martha Rose Shulman
Author: Mark Bittman
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of...
Author: Martha Rose Shulman
Author: Marian Burros
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles....
Author: Melissa Clark
This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant...
Author: Tejal Rao
This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that...
Author: Steven Raichlen
When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter...
Author: Martha Rose Shulman
This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks,...
Author: Melissa Clark
Author: Mark Bittman
Author: Marian Burros
This recipe, adapted from "Jerusalem," by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed...
Author: Melissa Clark
Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower...
Author: Martha Rose Shulman
Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook,...
Author: Mark Bittman
Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of...
Author: David Tanis
Pimentón is made from a red pepper similar to that used to make paprika, but it's smoked before grinding. It can be hot (though not super hot) or mild...
Author: Mark Bittman
These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, - to about 1/4 inch. This way, you can...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Eileen Yin-Fei Lo
This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here,...
Author: Melissa Clark