Author: Florence Fabricant
Author: Mark Bittman
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: Julia Moskin
Author: Moira Hodgson
Author: Mark Bittman
Author: Anne Mendelson
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
Author: Barbara Kafka
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
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
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
Author: Nick Fox
Author: Melissa Clark
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: Mark Bittman
Author: Marian Burros
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