This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the...
Author: David Tanis
Author: Florence Fabricant
Use large sea scallops, which are often labeled "u/10" or "u/12," which stands for under 10 or 12 to a pound. And try to get dry scallops as opposed to...
Author: John Willoughby And Chris Schlesinger
A pot full of garlicky steamed clams needs nothing more than some crusty bread - or even just a spoon - to accompany it. In this version, tarragon and...
Author: Melissa Clark
Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to...
Author: Melissa Clark
This dish comes from the celebrated Italian cook Marcella Hazan. She showed me how to pound lamb chops for her splendid dish, and teased me for not doing...
Author: Mark Bittman
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's "Revolutionary Chinese Cookbook," whose subject is the food of Sichuan's...
Author: Anne Mendelson
These tender banana doughnuts are traditionally prepared for Phagwah (called Holi in India), a Hindu holiday celebrated in Trinidad and Guyana that commemorates...
Author: Julia Moskin
Author: Florence Fabricant
Author: Pierre Franey
Author: Barbara Kafka
These tender banana doughnuts are traditionally prepared for Phagwah (called Holi in India), a Hindu holiday celebrated in Trinidad and Guyana that commemorates...
Author: Julia Moskin
At Wu Liang Ye in Manhattan, the Ma Paul Tofu is zippy with flavor, and yet its braised cubes melt creamily. With a little ground pork and leek for texture,...
Author: Jonathan Reynolds
Frying fish at home can be intimidating, not least because it's messy and can leave the house smelling like a grease pit. Here, though, is a recipe that...
Author: John Willoughby And Chris Schlesinger
Author: Moira Hodgson
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's "Revolutionary Chinese Cookbook," whose subject is the food of Sichuan's...
Author: Anne Mendelson
Author: Florence Fabricant
Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to...
Author: Melissa Clark