Author: Mark Bittman
The recipe that follows is for a mess of clams, which on the eastern end of Long Island translates as a cool 100 littleneck hard-shell clams. You can certainly cook fewer of them, particularly if all you...
Author: Sam Sifton
Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it. Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it. Fresh local...
Author: Mark Bittman
Author: Mark Bittman
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Author: Martha Rose Shulman
Author: Jacques Pepin
Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with...
Author: Mark Bittman
For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half;...
Author: Mark Bittman
Mark Bittman brought this recipe to The Times as part of a 2013 shrimp roundup. This especially easy dish cooks them quickly, under high heat and a showering of lemon, olive oil and bread crumbs for brightness...
Author: Mark Bittman
Author: Moira Hodgson
Author: Richard Flaste
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.
Author: Martha Rose Shulman
For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half;...
Author: Mark Bittman
Author: Mark Bittman
Author: Pierre Franey
Author: Florence Fabricant
Author: Amanda Hesser
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at...
Author: Melissa Clark
Author: Marian Burros
Buttery, salty and enduringly simple, the grilled cheese sandwich stands unrivaled in the universe of simple gastro-pleasures. It is the gateway sandwich to the land of hot sustenance, the first stovetop...
Author: Jennifer Steinhauer
This is a fast, satisfying fish dinner with Cajun flavors. Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan. It was, he said shyly when The Times talked to...
Author: Sam Sifton
Author: Mark Bittman
This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It's basically pasta with tomato sauce and cheese, but...
Author: The New York Times
While this salmon dish evokes pure summer in California, it's easily done almost anywhere. The salmon is king salmon, and its season is summer, which coincides perfectly with the ripening of figs in all...
Author: Mark Bittman
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting. All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything...
Author: Melissa Clark
Once you've made the tomatillo salsa, this light filling is very quick to put together.
Author: Martha Rose Shulman
Author: Mark Bittman
Ask 30 people how to make this simple Taiwanese recipe, and you'll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates...
Author: Sam Sifton
Author: Paul Greenberg
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
Author: Mark Bittman