Author: Melissa Clark
Author: Mark Bittman
I used a beautiful green I'd never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly...
Author: Martha Rose Shulman
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Moira Hodgson
Author: Florence Fabricant
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial to the enjoyment of a grilled salad. And by...
Author: Sam Sifton
Author: Amanda Hesser
Author: Florence Fabricant
Author: Molly O'Neill
Author: Mark Bittman
Author: Mark Bittman
I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.
Author: Martha Rose Shulman
Author: Rena Coyle
Author: Mimi Sheraton
Author: Mrs. Melillo
Author: Marian Burros
Author: Jane Sigal
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Molly O'Neill
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose,...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
There isn't much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can't handle with aplomb. Spring's challenges, like artichokes, asparagus and salads, would...
Author: Florence Fabricant
Author: Marian Burros
There is a recipe for lox chowder in Mark Russ Federman's charming memoir of his family's appetizing business on the Lower East Side of Manhattan: "Russ & Daughters: Reflections and Recipes From the House...
Author: Sam Sifton
Author: Florence Fabricant
Author: Florence Fabricant
Author: Moira Hodgson
Author: Mark Bittman
Author: Mark Bittman
Author: Matt Lee And Ted Lee
Author: Jacques Pepin
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Alex Witchel
Author: Mark Bittman
Author: Mark Bittman
Author: Craig Claiborne
Author: Marian Burros
Author: Mark Bittman
Author: Mark Bittman
Author: Pierre Franey
Author: Mark Bittman