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
Author: Moira Hodgson
Author: Jacques Pepin
This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
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: Kim Severson
Author: R. W. Apple Jr.
Author: Jon Nordheimer
Author: Molly O'Neill
Author: Suzanne Hamlin
Author: Mark Bittman
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
Author: Jacques Pepin
Author: Mark Bittman
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Author: Molly O'Neill
Author: Alessandra Stanley
Author: Jacques Pepin
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
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: Jonathan Reynolds
Author: Florence Fabricant
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
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
Author: Molly O'Neill
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
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
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
Author: Marian Burros
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: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
Author: Florence Fabricant
Author: Molly O'Neill
Author: Melissa Clark
Author: Melissa Clark
You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.
Author: Martha Rose Shulman