A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former...
Author: Julia Moskin
Kasha, toasted hulled buckwheat, is not what you would call versatile. But kasha varnishkes - kasha, noodles (typically bow ties), loads of slow-cooked...
Author: Mark Bittman
This straightforward method of cooking mussels or clams produces an excellent dinner in 30 minutes. You can build in extra flavors by varying the aromatic...
Author: Emily Weinstein
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily...
Author: David Tanis
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a...
Author: David Tanis
Author: Elaine Louie
The chef Adam Evans of The Optimist in Atlanta likes to roast big, fresh Southern shrimp with the heads in a deep dish of rock salt studded with spices,...
Author: Kim Severson
Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture...
Author: Mark Bittman
Author: Moira Hodgson
Contributed to "Vegan Holiday Kitchen" by Barbara Pollak, a longtime reader of Ms. Atlas's, this pilaf is attractive when made with a combination of red...
Author: Karen Barrow
Author: Melissa Clark
This is a filling but light meal in a bowl. The stock is based on one in Deborah Madison's "Vegetarian Cooking for Everyone." I prefer to use nutty buckwheat...
Author: Martha Rose Shulman
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former...
Author: Julia Moskin
Amanda Cohen, the chef at Dirt Candy in Manhattan, loves how easy it is to make fried rice. "If you're a chef, the idea of cooking at home on your one...
Author: Jeff Gordinier
Author: Georgia Wong
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily...
Author: David Tanis
Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture...
Author: Mark Bittman
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a...
Author: David Tanis