David Malosh for The New York Times. Food Stylist: Simon Andrews.
Erik Bernstein for The New York Times. Food Stylist: Barrett Washburne.
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Erik Bernstein for The New York Times. Food Stylist: Barrett Washburne.
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or ...
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Joe Lingeman 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 ...
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 ...
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They’re thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to ...
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