Harness the crowd-pleasing power of dumplings in this hearty yet light main course salad. The base is simple and summery: Ripe tomatoes are lightly touched with salt, garlic and basil, providing a ...
Erik Bernstein for The New York Times. Food Stylist: Barrett Washburne.
Friends often ask me how to cook more fish at home — not salmon, they’ve figured that one out — but the white fish their doctors recommend for its lean protein. They know it cooks quickly and like how ...
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less ...
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika ...
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne. Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
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