Author: Mark Bittman
Author: Craig Claiborne
Author: Marian Burros
Author: Pierre Franey
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make...
Author: Amanda Hesser
Author: Moira Hodgson
Author: Pierre Franey
Author: Mark Bittman
Author: Jacques Pepin
Author: Florence Fabricant
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn't have some of the traditional ingredients...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Nancy Harmon Jenkins
Author: David Tanis
These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice and moist.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Barbara Kafka
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.
Author: Martha Rose Shulman
Author: Julia Reed
Author: Craig Claiborne
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
Author: Fran Schumer