Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both...
Author: David Tanis
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works...
Author: Melissa Clark
Author: David Tanis
Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated...
Author: Jacques Pepin
This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously...
Author: Amanda Hesser
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors....
Author: Julia Moskin
Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to...
Author: David Tanis
Author: Mark Bittman
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to...
Author: Mark Bittman
Author: Pierre Franey
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.
Author: Jennifer Steinhauer
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
Author: Mark Bittman
Author: Moira Hodgson
This recipe, from the restaurant Balaboosta in New York, came to The Times in 2010 as part of a roundup of restaurant Thanksgiving dinners, but it can...
Author: Sam Sifton
Author: Amanda Hesser
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version...
Author: Sam Sifton
Don't throw all those Swiss-chard stems away. Not everyone is a fan of including them with sautéed greens, but here's a plan for the rest of us who love...
Author: Gabrielle Hamilton
This recipe calls for braising the humble carrot in olive oil and garlic, then seasoning with toasted cumin and red pepper. They taste good hot or at room...
Author: David Tanis
To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream....
Author: Melissa Clark
Author: Melissa Clark
Author: Jan Ellen Spiegel
Author: David Tanis
Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains...
Author: Julia Moskin
Author: David Tanis
The narrow spectrum of highly sweetened morning food is limiting and ultimately boring. This coconut oat pilaf, which most folks might think of as an evening...
Author: Mark Bittman
Author: Kay Rentschler
Author: Barbara Kafka
This recipe from 1992 was ahead of the curve on the kale trend. It gives a good basic preparation for this now ubiquitous leafy green: trim, blanch, drain,...
Author: Moira Hodgson
Author: Trish Hall
Author: Mark Bittman
Here's a unique twist on the traditional German potato salad adapted from Torrisi Italian Specialties, a now shuttered Manhattan restaurant known for its...
Author: Julia Moskin
Author: Florence Fabricant
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. Cook the shrimp on the stove with olive...
Author: Mark Bittman And Sam Sifton
Author: Jason Epstein
These days, I would like some side dishes that add interest to the otherwise relatively bland (and unrelentingly rich) Thanksgiving table. I want vegetables...
Author: David Tanis
Author: Regina Schrambling
Author: Molly O'Neill
Author: Mark Bittman
Author: Barbara Kafka
Author: Elaine Louie
Author: Elaine Louie
Author: Nancy Harmon Jenkins
Author: Barbara Kafka
Author: Marian Burros
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors....
Author: Julia Moskin
Author: Nancy Harmon Jenkins