Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before...
Author: John Willoughby And Chris Schlesinger
Author: Moira Hodgson
Author: Molly O'Neill
Author: Jacques Pepin
This is one of my favorite ways to eat tofu. Keep some marinating in the refrigerator, then grill or pan-fry at will.
Author: Martha Rose Shulman
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul,...
Author: Jeff Gordinier
Author: Mark Bittman
Author: John Willoughby
Author: Pierre Franey
Author: David Tanis
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.
Author: Martha Rose Shulman
Author: Moira Hodgson
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and...
Author: Martha Rose Shulman
Author: David Tanis
Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic....
Author: Sam Sifton
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover...
Author: Martha Rose Shulman
This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention...
Author: Martha Rose Shulman
Author: Bryan Miller
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
Author: Mark Bittman
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect...
Author: Martha Rose Shulman
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets,...
Author: Martha Rose Shulman
Author: Molly O'Neill
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it's as timeless as they come. Here, riesling lifts a rich cream sauce,...
Author: Amanda Hesser
Author: Molly O'Neill
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to...
Author: Julia Moskin
Author: Kay Rentschler
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose...
Author: Mark Bittman
Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano...
Author: Joan Nathan
Author: Pierre Franey
Author: Mark Bittman
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made...
Author: Martha Rose Shulman
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique...
Author: Dawn Perry
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates...
Author: Melissa Clark
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to...
Author: Julia Child
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here's a way to use them all together. This dish is based...
Author: Martha Rose Shulman