Author: Pierre Franey
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before they're used, a process that brings up their aromatics...
Author: John Willoughby And Chris Schlesinger
Author: Pierre Franey
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly...
Author: Martha Rose Shulman
This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of...
Author: Martha Rose Shulman
Author: David Tanis
You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.
Author: Martha Rose Shulman
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit...
Author: Jeff Gordinier
Author: Moira Hodgson
Author: Mark Bittman
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex,...
Author: Mark Bittman
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you've added the noodles to the pan. Bok choy is a member...
Author: Martha Rose Shulman
Author: Pierre Franey
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe....
Author: Martha Rose Shulman
Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano chile (feel free to substitute a sweet green one),...
Author: Joan Nathan
Author: Kay Rentschler
Author: Pierre Franey
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
Author: Martha Rose Shulman
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Pierre Franey
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You...
Author: Melissa Clark
Author: Pierre Franey
Author: Mark Bittman
Author: Nigella Lawson
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness....
Author: Mark Bittman
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the...
Author: Julia Child
Author: Craig Claiborne
Here, I paired fillets with a seasonal treat: fresh local blueberries. The berries would have been cloying with the fish by themselves, so I simmered them with white wine and vinegar, creating a sweet-and-sour...
Author: Melissa Clark
Ronald Reagan had his jelly beans, Poppy Bush had his pork rinds and Mitt Romney has his - meatloaf cakes? "Meatloaf cakes," Mr. Romney affirmed from the back of his charter plane as it idled on the tarmac...
Author: The New York Times
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you'll...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Pierre Franey
Author: William Grimes
Author: Mark Bittman
Author: Pierre Franey
Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is a light meatless meal, loaded with fresh green beans,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Pierre Franey
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it's as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it...
Author: Amanda Hesser
Author: Mark Bittman
Author: Julia Reed
In Tunisia, baked omelets sometimes contain fish, while in Greece and Iran, yogurt is often stirred into the mix. Baked frittatas are easy to make and hold well in the refrigerator, and they're equally...
Author: Martha Rose Shulman
Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice....
Author: Martha Rose Shulman