Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.
Author: Martha Rose Shulman
Author: Marian Burros
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives...
Author: Melissa Clark
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Mark Bittman
Author: Mark Bittman
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Author: Martha Rose Shulman
I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York. This dish is Manchurian in origin and is based on an ingredient that is in almost every refrigerator. It's stir-fried...
Author: Mark Bittman
Author: Amanda Hesser
Author: Pierre Franey
Author: Bryan Miller
Author: Marian Burros
Author: Molly O'Neill
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York's most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular...
Author: Melissa Clark
Fish is a breakfast staple all over the world, from the grilled fish and rice of Japan, to kippers and eggs in England, to bagels-and-lox brunches. But here, fresh flounder for breakfast is exotic and...
Author: Melissa Clark
Author: Pierre Franey
Author: Suzanne Hamlin
Author: Marian Burros
Author: Edward Schumacher
This dish is inspired by a classic oil and garlic pasta. I've added chicory, a bitter green that is much loved in southern Italy but underused here. It's sold with lettuces in the supermarket, often called...
Author: Martha Rose Shulman
Author: Marian Burros
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form...
Author: Martha Rose Shulman
Author: Nina Simonds
Here, the moderately rich snapper, lightly crisped, tasting of butter or olive oil works beautifully with the tart-sweet rhubarb sauce. The rhubarb cooks with no added liquid -- it contains plenty, as...
Author: Mark Bittman
Author: Marian Burros
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts....
Author: Melissa Clark
Author: Lorna J. Sass
Author: Molly O'Neill
Author: Moira Hodgson
Author: Mark Bittman
Author: Alex Witchel
Author: Moira Hodgson
Author: Bryan Miller
Author: Mark Bittman
Author: Moira Hodgson
Author: Moira Hodgson
Author: Pierre Franey
Author: Julie Sahni
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one...
Author: Melissa Clark
In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from...
Author: Julia Moskin
Author: Florence Fabricant
Author: Amanda Hesser
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.
Author: Mark Bittman
Author: David Edelstein
Author: Moira Hodgson
Author: Molly O'Neill
Author: Marian Burros
Author: Mark Bittman