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
Author: Molly O'Neill
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black...
Author: Florence Fabricant
Author: Christine Muhlke
Seasoned oils like the wasabi oil I buy at my local specialty grocery can embellish a simply cooked piece of fish, a bowl of grains or steamed vegetables. Here the salmon is cooked in the oven, and the...
Author: Martha Rose Shulman
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
Author: Florence Fabricant
Author: Pierre Franey
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Amanda Hesser
Author: Pierre Franey
The New York City Greenmarket Web site has a handy table that shows what's available during each month of the year. It tells me, for example, that fresh beets are available from June through November,...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Mark Bittman
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Julia Reed
Author: Mark Bittman
Author: Moira Hodgson
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Christine Muhlke
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially...
Author: Dawn Perry
Author: Molly O'Neill
Author: Amanda Hesser
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep...
Author: Martha Rose Shulman
"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat,...
Author: Melissa Clark
Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though...
Author: Sam Sifton
Author: Marian Burros
Author: Mark Bittman
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice...
Author: Martha Rose Shulman
Author: Marian Burros
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple...
Author: Pierre Franey
This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.
Author: Amanda Hesser
Author: Mark Bittman
Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like...
Author: Martha Rose Shulman
Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of...
Author: David Tanis
Author: Marian Burros
Author: Mark Bittman
These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult...
Author: Sam Sifton
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed...
Author: Melissa Clark
This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have a fresh green chile in the fridge so I used a little...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Florence Fabricant
Author: Mark Bittman
Think of roasting a whole fish the same way you might think of roasting a whole chicken: an easy and delicious preparation that all cooks should have in their arsenal, and one that takes well to whatever...
Author: Melissa Clark
This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.
Author: Martha Rose Shulman
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern seasoning made with toasted nuts (or in some...
Author: Martha Rose Shulman