Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce...
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
Author: Julie Powell
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Barbara Kafka
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: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye....
Author: David Tanis
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip,...
Author: Mark Bittman
Raghavan Iyer, author of "660 Curries," describes the Indian cheese paneer as "fresh, firm and chewy" and "not unlike a block of extra-firm tofu," which you could substitute for paneer in a pinch. Tofu...
Author: Martha Rose Shulman
Author: Eileen Yin-Fei Lo
Author: Mark Bittman
For savory, moist, delicate flounder, it is difficult to beat this fast, easy method. Lightly coat the fillets in flour, then dip them in a mixture of beaten egg and milk. Slide them into a hot skillet...
Author: David Tanis
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon....
Author: Melissa Clark
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
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
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken...
Author: Florence Fabricant
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to...
Author: Nigella Lawson
Author: Marian Burros
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes. Just blanch a thinly sliced lemon...
Author: Melissa Clark
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
Author: Mark Bittman
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.
Author: Martha Rose Shulman
Author: Molly O'Neill
Fish fillets can be a weeknight cook's savior. They are healthful and easy to prepare, require little time to cook and take well to all manner of spices. In this straightforward recipe, adapted from the...
Author: Mark Bittman
Author: Amanda Hesser
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
Author: Pierre Franey
Author: Pierre Franey
Author: Craig Claiborne
Author: Craig Claiborne
Sam Sifton brought this recipe, from the chef Matthew Kenney, to The Times in 2009. Mr. Kenney had great success in the 1990s with a string of restaurants, and this dish became a dinner party favorite,...
Author: Sam Sifton
Author: Mark Bittman
Author: Moira Hodgson
Author: Jonathan Reynolds
Author: Marian Burros
Author: Craig Claiborne
Author: Pierre Franey
Author: Kathleen Beckett-Young
Author: Roy Blount Jr.
Author: Richard Flaste
Author: Jacques Pepin
Author: Sam Sifton
Author: Pierre Franey
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
Author: Mark Bittman