Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
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
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Nigella Lawson
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
Author: Molly O'Neill
Author: William Grimes
Author: Marian Burros
Author: Moira Hodgson
Author: Mark Bittman
Author: Mark Bittman
Author: Elaine Louie
Author: Mark Bittman
Author: Pierre Franey
Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is...
Author: Martha Rose Shulman
Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than...
Author: David Tanis
Author: Molly O'Neill
Author: Pierre Franey
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood...
Author: Florence Fabricant
Author: Joyce Howe
Author: Molly O'Neill
Author: Mark Bittman
Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Mark Bittman
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said:...
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized...
Author: Sam Sifton
Author: Marian Burros
Ronald Reagan had his jelly beans, Poppy Bush had his pork rinds and Mitt Romney has his - meatloaf cakes? "Meatloaf cakes," Mr. Romney affirmed from the...
Author: The New York Times
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Amanda Hesser
Here, I paired fillets with a seasonal treat: fresh local blueberries. The berries would have been cloying with the fish by themselves, so I simmered them...
Author: Melissa Clark
Author: Florence Fabricant
Author: Melissa Clark
Author: Mark Bittman
Author: Melissa Clark
Author: Bryan Miller
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some...
Author: Martha Rose Shulman
Author: Florence Fabricant
The New York City Greenmarket Web site has a handy table that shows what's available during each month of the year. It tells me, for example, that fresh...
Author: Martha Rose Shulman
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves....
Author: Martha Rose Shulman
Author: Marian Burros