Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over
Author: Martha Rose Shulman
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated...
Author: Mark Bittman
A gorgeous salmon fillet needs little more than a sprinkling of salt and pepper and a few minutes of gentle sautéeing in melted butter. You could stop there and serve the fish with salad and a crusty...
Author: Melissa Clark
Author: Mark Bittman
Author: Joyce Chang
This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, "gives squash an unusual final texture - somewhat al dente - and keeps its...
Author: Mark Bittman
Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid found in dark red and blue pigments. Use beet greens...
Author: Martha Rose Shulman
Author: Leslie Kaufman
Author: Florence Fabricant
Author: Pierre Franey
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate with plump, seared shrimp. Any kind of chard can...
Author: Melissa Clark
Author: Marian Burros
Fish steaks are relatively foolproof - they're practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels...
Author: Mark Bittman
Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient...
Author: Melissa Clark
This is an ancient Northern Italian preparation. To improve the flavor of the meat, this powerful marinade relied on rich local wine, along with aromatic spices. Start with a relatively thin rib-eye. Marinate...
Author: Mark Bittman
In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, "that you don't have to have butter and cream to make something taste wonderful." That is no less...
Author: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown....
Author: Mark Bittman
Author: Pierre Franey
Author: Bryan Miller And Pierre Franey
Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better - or simpler - rendition...
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
Author: Moira Hodgson
Author: Jonathan Reynolds
Author: Sam Sifton
Author: Pierre Franey
Author: Pierre Franey
Author: Robert Farrar Capon
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a...
Author: John Willoughby And Chris Schlesinger
Author: Gary Shteyngart
Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel. This one comes together so quickly, you can make it on a whim.
Author: Melissa Clark
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Barbara Kafka
Author: Mark Bittman
Author: Moira Hodgson
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting. Pair this dish with a quick ratatouille, a white...
Author: Pierre Franey
Author: Pierre Franey