Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes...
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Nigella Lawson
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to...
Author: David Tanis
This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut;...
Author: Marian Burros
Author: Molly O'Neill
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've...
Author: Melissa Clark
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: Moira Hodgson
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well...
Author: Martha Rose Shulman
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is...
Author: Martha Rose Shulman
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat,...
Author: Martha Rose Shulman
Author: Nina Simonds
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
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.
Author: Jason Epstein
Author: Pierre Franey
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
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie...
Author: Melissa Clark
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for...
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
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
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
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
Author: Moira Hodgson
Author: David Tanis
Author: Mark Bittman
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
Chef Ana Sortun, a chef who has a wonderful restaurant in Cambridge called Oleana, presented a delicious carrot "shawarma" at the recent Worlds of Healthy...
Author: Martha Rose Shulman
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones...
Author: Amanda Hesser
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: 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: Kay Rentschler
Author: Pierre Franey
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones...
Author: Amanda Hesser
Author: Pierre Franey
Author: David Tanis
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
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: Moira Hodgson
Author: Mark Bittman
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: Mark Bittman
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is....
Author: Martha Rose Shulman