Author: Mark Bittman
The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes I wasn't entirely happy with when I re-examined...
Author: Mark Bittman
This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or,...
Author: Melissa Clark
When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts...
Author: Martha Rose Shulman