Author: Roy Blount Jr.
Author: Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson
Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can't find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Author: Florence Fabricant
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Matt Lee And Ted Lee
Author: Pierre Franey
Author: Pierre Franey
Author: Mark Bittman
Author: Moira Hodgson
Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees;...
Author: Mark Bittman
Author: Molly O'Neill
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is...
Author: Nicole Taylor
Author: Florence Fabricant
Author: Mark Bittman
In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated...
Author: Mark Bittman
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath...
Author: The New York Times
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Pierre Franey
Author: Barbara Kafka
Author: Sophie Brickman
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
Author: Mark Bittman
Author: Barbara Kafka
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Craig Claiborne
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
Author: Melissa Clark
Author: Nigella Lawson