Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious...
Author: David Tanis
This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes,...
Author: The New York Times
Author: Pierre Franey
Author: Moira Hodgson
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk....
Author: Martha Rose Shulman
Author: Pierre Franey
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting...
Author: Martha Rose Shulman
Author: Molly O'Neill
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached...
Author: Pierre Franey
Author: Mark Bittman
Perfect golden Wiener schnitzel can be a work of art. Or it can be the worst dish of your life, more like a piece of lead. the eggs have to be beaten with...
Author: Kurt Gutenbrunner
Author: Moira Hodgson
Author: Moira Hodgson
Author: Pierre Franey
Author: Florence Fabricant
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance,...
Author: Martha Rose Shulman
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut. The plethora...
Author: Kim Severson
Jean-Georges Vongerichten's recipe here, for fried cakes of sushi-style rice topped with chipotle mayonnaise and raw scallop, then painted with a thin...
Author: Mark Bittman
Author: Mark Bittman
This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can...
Author: Martha Rose Shulman
Author: Joan Nathan
Author: Florence Fabricant
Author: Moira Hodgson
Author: Linda Wells
Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they...
Author: Mark Bittman
Author: Pierre Franey
This Middle Eastern dish may include fried stale pita bread doused with chicken or turkey stock in a casserole and topped with the other ingredients. In...
Author: Martha Rose Shulman
This dish, inspired by jerk chicken, uses amber rum to moisten the rub. The resulting dish is complex, mouth tingling but not searing, and softened by...
Author: Melissa Clark
Author: Moira Hodgson
This recipe makes things easier on you if you're feeding a crowd at Thanksgiving. Instead of roasting two birds, or a giant, hard-to-maneuver 22-pounder,...
Author: Melissa Clark
Author: Marian Burros
This wonderfully spiced dish is halfway completed before you start cooking. I've slowly begun to realize that my most successful lamb dishes were made...
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Frank Bruni
Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here's...
Author: David Tanis
This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve...
Author: Joan Nathan
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter...
Author: Martha Rose Shulman
Coconut oil gives this dish fragrance without heaviness. With a big bunch of Thai basil in hand, I wanted a sweet stir-fry with Thai flavors. I stir-fried...
Author: Martha Rose Shulman
At the chef Marc Forgione's restaurant Marc Forgione in the TriBeCa neighborhood of Manhattan, this dish is served as an appetizer, with small cull lobsters...
Author: Sam Sifton
Author: Joan Nathan
This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops....
Author: Mark Bittman
Author: Pierre Franey
Author: Michelle Slatalla
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey