facebook share image   twitter share image   pinterest share image   E-Mail share image

Soba Noodles in Broth With Spinach and Shiitakes

This dish is inspired by a recipe by Sonoko Kondo in her wonderful book "The Poetical Pursuit of Food" (Clarkson Potter, 1986). Soba noodles represent longevity in Japan because they are long and lean....

Author: Martha Rose Shulman

Chicken Chop Suey

Chop suey may sound like something your grandmother ate in the 1950s, but this version from China Café in L.A.'s Grand Central Market - a chicken stir-fry enlivened with plenty of bright bok choy - is...

Author: Mark Bittman

Tacos With Green Beans, Chiles and Tomatillo Salsa

This filling works in tacos or on its own as a delicious summer salad. This is another summer taco filling that can also stand alone as a delicious salad.

Author: Martha Rose Shulman

Hot Dogs With Pico de Gallo

Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining those two elements of fully loaded Mexican hot dogs makes these easy to cook for...

Author: Genevieve Ko

Potato 'Salad' and Tomatillo Tacos

The filling for these tacos can also stand alone as a potato salad, but it's very nice and comforting inside a warm tortilla.

Author: Martha Rose Shulman

Soft Tacos With Roasted or Grilled Tomatoes and Squash

If you've got the grill fired up you can cook the vegetables in a grill pan. Otherwise roast the tomatoes under the broiler and cook the filling on top of the stove.

Author: Martha Rose Shulman

Salmon Tacos With Greens and Tomatillo Salsa

You can also use arctic char in this tangy, healthy filling for tacos, which tastes good hot or cold. The fish can be cooked up to three days ahead, if you'd like, and flake it. The spinach can also be...

Author: Martha Rose Shulman

Tuscan Sandwiches

Author: Florence Fabricant