Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Bryan Miller
When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black...
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Merrill Stubbs
Author: Marian Burros
Author: Melissa Clark
Author: Molly O'Neill
Author: Molly O'Neill
"Steamed chicken is not the kind of dish that makes my mouth water," Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat,...
Author: Melissa Clark
Author: Molly O'Neill
Author: Pierre Franey
Author: Matt Lee And Ted Lee
These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in "Jerusalem, a Cookbook," by Yotam Ottolenghi and Sami...
Author: Martha Rose Shulman
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice...
Author: Martha Rose Shulman
Producing the type of roast duck you see hanging in the windows of many Chinese restaurants is nearly impossible at home. I've tried, believe me, and it is about as far from the minimalist ideal as making...
Author: Mark Bittman
Author: Mark Bittman
Author: Amanda Hesser
Author: Jane Sigal
Author: William Grimes
Author: Florence Fabricant
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory...
Author: Martha Rose Shulman
Author: Bryan Miller
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Kim Severson
Author: Florence Fabricant
Author: Florence Fabricant
Author: Amanda Hesser
You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.
Author: Martha Rose Shulman
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor....
Author: Melissa Clark
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Jonathan Reynolds
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour,...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Elaine Louie
Author: Mark Bittman
Author: Molly O'Neill