Author: Marian Burros
Author: Mark Bittman
Fish is a breakfast staple all over the world, from the grilled fish and rice of Japan, to kippers and eggs in England, to bagels-and-lox brunches. But here, fresh flounder for breakfast is exotic and...
Author: Melissa Clark
Author: Pierre Franey
Author: Moira Hodgson
Author: Amanda Hesser
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Alex Witchel
Author: Mark Bittman
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts....
Author: Melissa Clark
Author: Pierre Franey
Author: Nina Simonds
Author: Edward Schumacher
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form...
Author: Martha Rose Shulman
This dish is inspired by a classic oil and garlic pasta. I've added chicory, a bitter green that is much loved in southern Italy but underused here. It's sold with lettuces in the supermarket, often called...
Author: Martha Rose Shulman
Author: Suzanne Hamlin
Author: Mark Bittman
Here, the moderately rich snapper, lightly crisped, tasting of butter or olive oil works beautifully with the tart-sweet rhubarb sauce. The rhubarb cooks with no added liquid -- it contains plenty, as...
Author: Mark Bittman
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one...
Author: Melissa Clark
Author: Moira Hodgson
Author: Moira Hodgson
Author: Bryan Miller
Author: Mark Bittman
Author: Moira Hodgson
Author: Julie Sahni
Fish will not absorb much of the oil in which it is fried if the oil is properly heated. These crisp fillets are a great way to work flaxseeds, toasted or not, into a main dish.
Author: Martha Rose Shulman
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
Author: Martha Rose Shulman
Author: Pierre Franey
I learned about the genesis of this dish from Suvir Saran, an Indian chef in New York. This dish is Manchurian in origin and is based on an ingredient that is in almost every refrigerator. It's stir-fried...
Author: Mark Bittman
The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish...
Author: Melissa Clark
Author: Lorna J. Sass
Author: David Edelstein