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Pork Chops With Dijon Sauce

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney,...

Author: Julia Reed

Chicken Saltimbocca

Saltimbocca's name means to "jump in the mouth" with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it...

Author: David Tanis

Breaded Fillets of Sole

Author: Pierre Franey

Greek Baked Fish With Tomatoes and Onions

The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand...

Author: Martha Rose Shulman

Chana Dal, New Delhi Style

Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls...

Author: Mark Bittman

Roast Chicken With Fennel

The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which...

Author: Mark Bittman

Pasta With Tomatoes, Capers, Olives and Breadcrumbs

Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.

Author: Martha Rose Shulman

Roasted Cod and Potatoes

When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna,...

Author: Mark Bittman

Spicy Coconut Mussels With Lemongrass

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have...

Author: Melissa Clark

Oven Poached Pacific Sole With Lemon Caper Sauce

A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying...

Author: Martha Rose Shulman

Baked Lebanese Kibbe

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped...

Author: David Tanis

Chicken With White Wine, Onions and Herbs

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Author: Mark Bittman

Easy Paella

You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust...

Author: Mark Bittman

Jamie Oliver's Eggplant Parmesan

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant,...

Author: Marian Burros

Sausage and Cabbage

This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients...

Author: Julia Moskin

Thai Combination Fried Rice

This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My...

Author: Martha Rose Shulman

Spicy Grilled Shrimp

This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices - garlic, lemon, paprika and cayenne - to yield an...

Author: Mark Bittman

Pasta With Pepper and Tomato Sauce

Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between...

Author: Martha Rose Shulman

Stir Fried Sesame Shrimp and Spinach

The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing...

Author: Martha Rose Shulman

Artichoke Heart Frittata

You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.

Author: Martha Rose Shulman

Braised Chicken Thighs With Caramelized Fennel

To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.

Author: Melissa Clark

Roasted Marrow Bones

Author: Fergus Henderson

Chinese Pepper Steak

Author: Molly O'Neill

Paella With Chicken, Chorizo And Shrimp

Author: Florence Fabricant

Broiled Fish With Chermoula

In Morocco, chermoula is traditionally used as a marinade for grilled fish. You've used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in...

Author: Martha Rose Shulman

Leek Quiche

I had a beautiful bunch of leeks from the farmers' market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic...

Author: Martha Rose Shulman

Jook

I first encountered jook, also known as congee, in Hong Kong at dawn after a very long night. I was steered to an anonymous little place, where, I am quite sure, I was not the only person with a headache....

Author: Mark Bittman

Grilled or Pan Fried Marinated Tofu

This is one of my favorite ways to eat tofu. Keep some marinating in the refrigerator, then grill or pan-fry at will.

Author: Martha Rose Shulman

Spicy Stir Fried Japanese Eggplant and Cucumber

This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young's "Stir-Frying to the Sky's Edge." I'd never thought about stir-frying cucumber until I saw this recipe....

Author: Martha Rose Shulman

Spiced Yellow Lentils with Quinoa

This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have a fresh green chile in the fridge so I used a little...

Author: Martha Rose Shulman

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs

This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into...

Author: Melissa Clark

Clay Pot Pork

Author: John Willoughby

Sheet Pan Crisp Tofu and Sweet Potatoes

Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp...

Author: Melissa Clark

Roasted Eggplant With Spiced Chickpeas

Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that...

Author: Julia Moskin

Curried Chicken With Apple

Author: Marian Burros

Meat Loaf With Peppers And Mushrooms

Author: Craig Claiborne And Pierre Franey

Chicken Tagine With Prunes and Olives

Author: Florence Fabricant

Chicken Waterzooi

Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the...

Author: Julia Child

Grilled Tarragon Mustard Chicken

Author: Marian Burros

Lomo Saltado

Author: Jon Nordheimer

Warm Lentil Salad With Balsamic Roast Squash

This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of...

Author: Martha Rose Shulman

Brine Cured Pork Chops

Author: Julia Reed