Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully....
Author: David Tanis
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli...
Author: Melissa Clark
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.
Author: Jennifer Steinhauer
This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty...
Author: Amanda Hesser
Author: David Tanis
Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated as it gets. "It is best when cooked in just...
Author: Jacques Pepin
Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
Author: David Tanis
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor...
Author: Julia Moskin
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in...
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Author: Jan Ellen Spiegel
Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains its crunch with the quick heat of the stir fry....
Author: Julia Moskin
Author: Pierre Franey
Author: Mark Bittman
This recipe calls for braising the humble carrot in olive oil and garlic, then seasoning with toasted cumin and red pepper. They taste good hot or at room temperature which makes them ideal for a large...
Author: David Tanis
Author: Moira Hodgson
Don't throw all those Swiss-chard stems away. Not everyone is a fan of including them with sautéed greens, but here's a plan for the rest of us who love their texture and flavor. Prepare to blanch, blister...
Author: Gabrielle Hamilton
Author: Marian Burros
This recipe, from the restaurant Balaboosta in New York, came to The Times in 2010 as part of a roundup of restaurant Thanksgiving dinners, but it can be served any time, even as a weeknight main alongside...
Author: Sam Sifton
Author: David Tanis
Author: David Tanis
Author: Amanda Hesser
This recipe from 1992 was ahead of the curve on the kale trend. It gives a good basic preparation for this now ubiquitous leafy green: trim, blanch, drain, sautée (do not overcook), then serve immediately...
Author: Moira Hodgson
Author: Melissa Clark
To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter....
Author: Melissa Clark
Cornbread bakes nicely in a muffin tin. I've added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.
Author: Martha Rose Shulman
Here's a unique twist on the traditional German potato salad adapted from Torrisi Italian Specialties, a now shuttered Manhattan restaurant known for its nuanced approach to traditional Italian-American...
Author: Julia Moskin
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon,...
Author: Mark Bittman And Sam Sifton
These days, I would like some side dishes that add interest to the otherwise relatively bland (and unrelentingly rich) Thanksgiving table. I want vegetables so flavorful they could nearly double as condiments....
Author: David Tanis
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then...
Author: Sam Sifton
Author: Mark Bittman
Author: Trish Hall
Author: Kay Rentschler
Author: Elaine Louie
The narrow spectrum of highly sweetened morning food is limiting and ultimately boring. This coconut oat pilaf, which most folks might think of as an evening dish, is spicy and aromatic. And it will change...
Author: Mark Bittman
Author: Marian Burros
Author: Jason Epstein
Author: Florence Fabricant
Author: Elaine Louie
Author: Barbara Kafka
Author: Barbara Kafka
Author: Molly O'Neill
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Regina Schrambling
Author: Melissa Clark
Author: Nancy Harmon Jenkins
Author: Mark Bittman