This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste,...
Author: Mark Bittman
Author: Pierre Franey
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest...
Author: Mark Bittman
Author: Amanda Hesser
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to...
Author: Melissa Clark
This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll...
Author: Mark Bittman
Author: Mark Bittman
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest...
Author: Mark Bittman
Fish will not absorb much of the oil in which it is fried if the oil is properly heated. These crisp fillets are a great way to work flaxseeds, toasted...
Author: Martha Rose Shulman