In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet....
Author: Mark Bittman
The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction...
Author: Mark Bittman
A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.
Author: Martha Rose Shulman
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages. A quick slaw of cabbage, carrots, mayonnaise and pickled peppers...
Author: Melissa Clark
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe. Toasting and then grinding the spices - peppercorns,...
Author: John Willoughby And Chris Schlesinger
Author: Melissa Clark
Here is a fast, delicious one-pan supper that could not be simpler, or tastier. Just coat your ingredients with a generous amount of olive oil, seasoning well with kosher salt and freshly ground black...
Author: Melissa Clark
Author: Florence Fabricant
Author: Elaine Louie
Author: Florence Fabricant
Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known...
Author: Mark Bittman
This clever vegan re-creation of a Southern Louisiana étouffée comes from Jenné Claiborne, who included it in her 2018 cookbook "Sweet Potato Soul." Succulent oyster mushrooms stand in for the shrimp...
Author: Kim Severson
Author: David Tanis
Author: Pierre Franey
Author: Florence Fabricant
Author: Melissa Clark
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Author: Marian Burros
Author: Amanda Hesser
Author: Melissa Clark
Author: Bryan Miller And Pierre Franey
Author: Joan Nathan
Author: Jacques Pepin
Author: Ariel Kaminer
Author: Mark Bittman
Here is a surprising vegetarian option for the backyard barbecue. The saltiness of the cheese cuts the sweetness of the watermelon. The burger gets its savory nature from the grill and a hit of onion.
Author: Mark Bittman
Vietnam has only two seasons. The monsoon season is hot and wet. The other eight months are hot and dry, the time when outdoor charcoal grills are fired up, raw and lightly pickled vegetables are the stars...
Author: Molly O'Neill
Here is a fast, delicious one-pan supper that could not be simpler, or tastier. Just coat your ingredients with a generous amount of olive oil, seasoning well with kosher salt and freshly ground black...
Author: Melissa Clark
Author: Moira Hodgson
Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known...
Author: Mark Bittman
Author: Amanda Hesser
Author: Pierre Franey
Author: Florence Fabricant
In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet....
Author: Mark Bittman