Author: Florence Fabricant
For at least one meal at your summer rental, serve sausages. They come seasoned and self-contained, with no need for condiments or sauces. After a long trip, you just throw them on the grill or under a...
Author: Melissa Clark
Author: Joyce Chang
Author: Moira Hodgson
In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, "that you don't have to have butter and cream to make something taste wonderful." That is no less...
Author: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Marian Burros
Author: Gary Shteyngart
Author: Pierre Franey
Author: Amanda Hesser
Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting. Pair this dish with a quick ratatouille, a white...
Author: Pierre Franey
Author: Florence Fabricant
This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown....
Author: Mark Bittman
Author: Marian Burros
Fish steaks are relatively foolproof - they're practically designed for grilling. It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels...
Author: Mark Bittman
Author: Jonathan Reynolds
This is an ancient Northern Italian preparation. To improve the flavor of the meat, this powerful marinade relied on rich local wine, along with aromatic spices. Start with a relatively thin rib-eye. Marinate...
Author: Mark Bittman
Author: Mark Bittman
This is a tasty, fast, cheap, infinitely variable broth-and-noodle combination. Its preparation is slowed down only by waiting for the water to boil. A key ingredient is ketchup; if you can't bear that...
Author: Mark Bittman
Author: Sam Sifton
Author: Pierre Franey
Author: Pierre Franey
This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard...
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Author: Barbara Kafka
Author: Pierre Franey
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the...
Author: Pierre Franey
Author: Mark Bittman
Author: Jacques Pepin
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
Author: Mark Bittman
Author: Pierre Franey
Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may...
Author: Martha Rose Shulman
Author: Marian Burros
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a...
Author: John Willoughby And Chris Schlesinger
Author: Jacques Pepin
Author: Moira Hodgson
Author: Sam Sifton
Author: Jacques Pepin
Author: Mark Bittman
Author: Molly O'Neill
Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a...
Author: Mark Bittman
Author: Barbara Kafka