Author: Mark Bittman
Author: Pierre Franey
This fried chicken is a specialty of Eric and Bruce Bromberg's SoHo restaurant Blue Ribbon and many of its offspring, including Brooklyn Bowl, the bowling alley in Williamsburg, Brooklyn. It is famous,...
Author: Pete Wells
Author: Adam Nagourney
The reason I choose penne for this dish is because I always like the way the peas find their way inside the little tubes. The dish is simple, sweet with tarragon, and very quickly made. You must serve...
Author: Martha Rose Shulman
Author: Eileen Yin-Fei Lo
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: David Pasternack
Author: Marian Burros
This week I was really into adding nuts to many of my pasta dishes. They contribute substantial "meaty" texture and wonderful flavor. Baby broccoli is more elegant than regular broccoli, with long wispy...
Author: Martha Rose Shulman
Author: Mark Bittman
This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill,...
Author: Steven Raichlen
Author: Moira Hodgson
There is no true definition of buttermilk, according to Anne Mendelson, the author of "Milk." Originally it was the liquid that separated from churned butter. In warm climates, like the American South...
Author: Christine Muhlke
Author: Pierre Franey
Author: Mark Bittman
Author: R. W. Apple Jr.
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Sea scallops are available all year, but are abundant and quite welcome in winter. Like all shellfish, they are best when they are ultra-fresh. If you can get them like that, just let the freshness shine....
Author: David Tanis
Author: Kay Rentschler
Hearth Restaurant recently held a dinner featuring modestly priced Burgundy wines. Among the dishes paired with them were sautéed sweetbreads served on scrambled eggs seasoned with black truffles.Sweetbreads...
Author: Florence Fabricant
Author: Elaine Louie
Author: Pierre Franey
Author: Pete Wells
Author: Marian Burros
Author: Elaine Louie
Author: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
Author: Pierre Franey
Author: Jeff Gordinier
Author: Moira Hodgson
Pimentón is made from a red pepper similar to that used to make paprika, but it's smoked before grinding. It can be hot (though not super hot) or mild (which is called "sweet," though the flavor is more...
Author: Mark Bittman
Author: Joan Nathan
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive...
Author: Martha Rose Shulman
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole...
Author: Melissa Clark
Author: Alissa J. Rubin
Use hazelnuts as a topping for Alaskan sablefish with miso, brown butter and a splash of wine. A delicious, light pairing with a glass of Oregon pinot noir.
Author: Florence Fabricant
This recipe, adapted from "Jerusalem," by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed with fragrant dill and cilantro, and studded with...
Author: Melissa Clark
Author: Florence Fabricant
Author: David Leite
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad. The original recipe calls...
Author: Eugenia Bone
Author: Marian Burros
Author: Melissa Clark
Author: Moira Hodgson