Author: Pierre Franey
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
Author: Mark Bittman
Author: Marian Burros
Author: Bryan Miller
Author: Jacques Pepin
Author: Marian Burros
Author: Suzanne Hamlin
Author: Pierre Franey
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
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
Author: Kim Severson
Author: Mark Bittman
Author: Moira Hodgson
Author: Jon Nordheimer
Author: Jacques Pepin
Author: Marian Burros
Author: Merrill Stubbs
Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it's the flavor and texture of this new sprout that have gotten me hooked. If you've...
Author: Martha Rose Shulman
Author: Moira Hodgson
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as...
Author: Martha Rose Shulman
Author: R. W. Apple Jr.
Author: Melissa Clark
Author: Molly O'Neill
Author: Mark Bittman
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Alessandra Stanley
Author: Jacques Pepin
Author: Molly O'Neill
Author: Pierre Franey
Author: Joyce Howe
Author: Pierre Franey
Author: Molly O'Neill
Author: Jonathan Reynolds
These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice and moist.
Author: Martha Rose Shulman
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles...
Author: Florence Fabricant
Author: Amanda Hesser
This dish is a midwinter night's dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using potatoes both diced and mashed. Though it is liberally...
Author: Alex Witchel
Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't boiled so long -- just a minute or two - that...
Author: Martha Rose Shulman
This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions...
Author: Martha Rose Shulman
Author: Amanda Hesser
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Melissa Clark
Producing the type of roast duck you see hanging in the windows of many Chinese restaurants is nearly impossible at home. I've tried, believe me, and it is about as far from the minimalist ideal as making...
Author: Mark Bittman