Author: Florence Fabricant
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Melissa Clark
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: Molly O'Neill
Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it's the flavor and texture of...
Author: Martha Rose Shulman
Author: Mimi Read
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Author: Molly O'Neill
Author: Pierre Franey
Author: Mark Bittman
Author: Molly O'Neill
Author: Julia Reed
Author: Pierre Franey
This dish is a midwinter night's dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using...
Author: Alex Witchel
Author: David Tanis
Author: Marian Burros
Author: Mark Bittman
These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Pierre Franey
Author: Molly O'Neill
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that...
Author: Martha Rose Shulman
Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you've...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Jacques Pepin
Author: Florence Fabricant
Author: Pierre Franey
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky...
Author: Martha Rose Shulman
Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables....
Author: Martha Rose Shulman
This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial...
Author: Sam Sifton
Author: Molly O'Neill
"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made...
Author: Melissa Clark
Author: Bryan Miller
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought...
Author: Martha Rose Shulman
This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Mrs. Melillo
Author: Pierre Franey
Author: Amanda Hesser
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who...
Author: Florence Fabricant
Author: Pierre Franey
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The...
Author: Martha Rose Shulman