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Ale Steamed Mussels With Garlic and Mustard

Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick...

Author: Melissa Clark

Tournedos Rossini

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic....

Author: Jeff Gordinier

Baked Fish With Sesame and Ginger

Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of fresh ginger and sesame oil then bake in the oven...

Author: David Tanis

Grilled Tuna With Herbs and Olives

Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for...

Author: Mark Bittman

Crunchy Soft Shell Crabs

Author: Melissa Clark

Halibut Steaks With Chili and Lime

Author: Florence Fabricant

Lemon and Garlic Chicken With Mushrooms

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

Author: Martha Rose Shulman

Braised Five Spice Lamb Shanks With Soy and Ginger

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the...

Author: Mark Bittman

Risotto With Asparagus And Morels

Author: Moira Hodgson

Spicy Beef Stir Fry With Basil

This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok. Using thinly sliced beef tenderloin...

Author: Tejal Rao

Chicken Fried Steak

Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations....

Author: Kim Severson

Provençal Fish Stew

This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish. There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach...

Author: Mark Bittman

Grilled Lamb Chops With Rosemary

Author: Florence Fabricant

Soy Ginger Chicken With Greens

I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as a marinade for the chicken.

Author: Martha Rose Shulman

Grilled Halibut With Indian Spices and Corn Relish

Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are...

Author: Florence Fabricant

Roasted Shrimp and Pineapple With Peanut Sauce

This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple...

Author: Melissa Clark

Pork and Mushroom Stir Fry

I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw...

Author: Nigella Lawson

Cod Fillets With Cilantro Yogurt Sauce

This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish like cod. The fish, while delicious, is utterly...

Author: Martha Rose Shulman

Shrimp Margarita

Author: Pierre Franey

Lemon and Garlic Chicken With Spiced Spinach

This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it...

Author: Martha Rose Shulman

Soft Shell Crabs, Pan Fried

Author: Moira Hodgson

Kim Severson's Italian Meatballs

These are the meatballs you want to serve with spaghetti sauce - my mother Anne Marie Zappa's is the one I'd use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.

Author: Kim Severson

Broiled Calf's Liver

Author: Alex Witchel

Korean Fried Chicken

Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author of "Quick and Easy Korean Cooking," said fried chicken...

Author: Julia Moskin

Spicy Pork and Couscous

Author: Marian Burros

Fettuccine With Brussels Sprouts, Lemon and Ricotta

Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve...

Author: Martha Rose Shulman

Bistec de Palomilla

Author: Kim Severson

Whole Roasted Fish With Wild Mushrooms

A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even better is that it's both a breeze to cook (season...

Author: Melissa Clark

Spaghetti With Shrimp, Kale and Tomatoes

I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a...

Author: Martha Rose Shulman

Broiled Halibut Steaks, Nicoise

Author: Florence Fabricant

Celery Root Parsnip Latkes

Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of...

Author: Melissa Clark

Quick Steamed Flounder With Ginger Garlic Mustard Greens

This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and...

Author: Melissa Clark

Tuna Steaks, Grilled and Marinated

Author: Florence Fabricant

Chicken "Piccata" With Chard or Beet Greens

These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, - to about 1/4 inch. This way, you can get a good two servings, if not more, out of each...

Author: Martha Rose Shulman

Grilled Chinese Pork

Author: Marian Burros

Beef and Black Beans With Noodles

Author: Marian Burros

Crisp Tofu Katsu With Lemon Tahini Sauce

Katsu, the Japanese-style fried cutlet dish, is made just a bit healthier in this version prepared with tofu slabs. Here, the slabs are dredged in seasoned bread crumbs, baked, not deep-fried, and paired...

Author: Kay Chun

Sautéed Scallops Stuffed With Basil

Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you...

Author: Mark Bittman

Shrimp in Salsa Verde

Author: Robert Farrar Capon

Spaghetti With Cauliflower, Almonds, Tomatoes and Chickpeas

Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. The original version of this...

Author: Martha Rose Shulman

Yucatan Fish With Crisp Garlic

Author: Mark Bittman

Veal With Chanterelles

Author: Regina Schrambling

Grilled Salmon With Shrimp

Author: Pierre Franey