Layered with savory, satisfying flavors, this one-pan recipe was inspired by a dish Earlonne Woods regularly prepared for himself while…
Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is…
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and…
Sabudana khichdi, which loosely translates to “tapioca mixture,” is a delightfully chewy Maharashtrian pilaf studded with the crunch of toasted…
This recipe embraces any beans you’ve got in your pantry. Canned beans are easiest, but fresh shelled beans can be…
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in…
This involtini is one of the dishes you’ll find yourself making again and again in some style or other. Slice…
Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in…
Ingredients 1 4-pound bone-in leg of lamb 4 large garlic cloves, peeled and sliced lengthwise into thirds 20 anchovy fillets…
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around.…
This recipe was inspired by the cuisine of Georgia, on the Black Sea. The stuffing is a simple affair of…
This soup, an adaptation of one found in Thomas Keller’s “Bouchon,” should be approached as a labor of love; it…