A ripe, succulent peach is one of nature's greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside...
Author: Melissa Clark
Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime...
Author: Mark Bittman
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then...
Author: Melissa Clark
Author: Nigella Lawson
Author: Barbara Kafka
Author: Florence Fabricant
It's not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better. Even his fish...
Author: Mark Bittman
Author: Barbara Kafka
Author: Mark Bittman
Author: Mark Bittman
Author: Barbara Kafka
Author: Barbara Kafka
Author: Melissa Clark
Author: Marian Burros
This recipe, adapted from Meeru Dhalwala of Vij's Restaurant, in Vancouver, British Columbia, came to The Times in 2010, part of a Sam Sifton piece about vegetarian meals for meat-lovers. The dish, he...
Author: Sam Sifton