This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time...
Author: Martha Rose Shulman
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit...
Author: Pierre Franey
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a...
Author: Melissa Clark
Author: Sam Sifton
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and...
Author: Mark Bittman
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté...
Author: Jacques Pépin
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot...
Author: Mark Bittman
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Author: Martha Rose Shulman
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent...
Author: Sam Sifton
This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions,...
Author: Julia Moskin
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a...
Author: Florence Fabricant
This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based...
Author: Florence Fabricant
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores...
Author: Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the...
Author: Martha Rose Shulman
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are...
Author: Martha Rose Shulman
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent...
Author: Alex Witchel
Author: Pierre Franey
Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It's not at all difficult to make, and it takes less time than you would think, about two hours...
Author: Mark Bittman
Author: Gary Shteyngart
Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been a staple of Southeastern Junior League cookbooks since...
Author: Sam Sifton
Author: Moira Hodgson
Author: Molly O'Neill
Author: Richard Flaste And Pierre Franey
Author: Jacques Pepin
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying...
Author: Florence Fabricant
Author: Mark Bittman
General Tso's chicken is named for Tso Tsung-t'ang, a 19th-century general who is said to have enjoyed eating it. The Hunanese have a strong military tradition, and Tso is one of their best-known historical...
Author: Fuchsia Dunlop
A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth generation of his family to produce the hot sauce,...
Author: Jacques Pepin
Author: Moira Hodgson
Author: Moira Hodgson
Author: Molly O'Neill
Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks,...
Author: Melissa Clark
This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.
Author: Patricia Wells
Author: Amanda Hesser
Author: David Tanis
Author: Marian Burros
Author: Melissa Clark
Author: Craig Claiborne
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would "capture their attention." This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and...
Author: Pierre Franey
Author: Elaine F. Weiss
Author: Florence Fabricant
Author: Florence Fabricant
Author: Florence Fabricant
The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices...
Author: Francis Lam
Earthy. Plummy. Balanced with acidity.These were my descriptions of the South African cabernet sauvignon wines we tasted. They reminded me of just how good cabernet can be when the winemaker does not aim...
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman