Author: Melissa Clark
Author: Kim Severson
Author: Amanda Hesser
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
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to...
Author: Martha Rose Shulman
Producing the type of roast duck you see hanging in the windows of many Chinese restaurants is nearly impossible at home. I've tried, believe me, and it...
Author: Mark Bittman
Author: Rena Coyle
Author: R. W. Apple Jr.
If you're looking for a new way to include healthy Brussels sprouts in your diet, look no farther than this tantalizing risotto. Like the other cruciferous...
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: Pierre Franey
Author: Mark Bittman
This potato recipe is based on tartiflette, a Savoy dish. Waxy potatoes are simmered with white wine, onion and lardons, then smothered with a heady cheese...
Author: Amanda Hesser
Author: Moira Hodgson
Author: Molly O'Neill
The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she's right: the rich, nutty flavor and chewy texture make for a very...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Robert Farrar Capon
Author: Jacques Pepin
This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.
Author: Martha Rose Shulman
Author: Mark Bittman
Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't...
Author: Martha Rose Shulman
Author: Bryan Miller
Author: Florence Fabricant
Author: Elaine Louie
Author: Molly O'Neill
Author: Mark Bittman
Author: Florence Fabricant
Author: Florence Fabricant
Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying...
Author: Melissa Clark
Author: Molly O'Neill
Author: Florence Fabricant
These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in "Jerusalem,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Turnips are a perfect winter vegetable for a hearty stir-fry.
Author: Martha Rose Shulman
Think of roasting a whole fish the same way you might think of roasting a whole chicken: an easy and delicious preparation that all cooks should have in...
Author: Melissa Clark
Author: Molly O'Neill
Author: Amanda Hesser
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
Author: Mark Bittman
Author: William Grimes
Author: Barbara Kafka