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
Author: Pierre Franey
Author: Mark Bittman
Author: Mark Bittman
Author: Marian Burros
Author: Moira Hodgson
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
Author: Florence Fabricant
Author: Mark Bittman
Author: Mark Bittman
Author: Moira Hodgson
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: Mark Bittman
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Melissa Clark
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
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
Author: William Grimes
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Elaine Louie
Author: Molly O'Neill
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: Jacques Pepin
Author: 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: Amanda Hesser
Author: Bryan Miller
Author: Mark Bittman
Author: Julia Reed
This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Florence Fabricant
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: Pierre Franey
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: Joyce Howe
Author: Melissa Clark
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: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros