For at least one meal at your summer rental, serve sausages. They come seasoned and self-contained, with no need for condiments or sauces. After a long trip, you just throw them on the grill or under a...
Author: Melissa Clark
Author: Marian Burros
Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may...
Author: Martha Rose Shulman
Author: Sam Sifton
Author: Mark Bittman
This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard...
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Mark Bittman
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath...
Author: The New York Times
Author: Marian Burros
Author: Mark Bittman
Author: Jacques Pepin
The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is...
Author: Nicole Taylor
Author: Roy Blount Jr.
Author: Barbara Kafka
Author: Florence Fabricant
Author: Mark Bittman
Author: Barbara Kafka
Author: Craig Claiborne
Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a...
Author: Mark Bittman
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
Author: Jacques Pepin
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken...
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
Author: Marian Burros
This is a tasty, fast, cheap, infinitely variable broth-and-noodle combination. Its preparation is slowed down only by waiting for the water to boil. A key ingredient is ketchup; if you can't bear that...
Author: Mark Bittman
Author: Amanda Hesser
Author: Moira Hodgson
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
Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees;...
Author: Mark Bittman
Author: Nigella Lawson
Author: Pierre Franey
Author: Jacques Pepin
The chivito, a little steak sandwich that serves as one of Uruguay's culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner. Pound out the beef - rib-eye or shell steak,...
Author: David Tanis
Author: Robert Farrar Capon
Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can't find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Moira Hodgson
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Barbara Kafka