Search

Time: 55 minutes Yield: 4 servings 4 bone-in, skin-on chicken thighs (about 1» pounds) Salt and black pepper 2 teaspoons dried oregano Crushed red pepper 2 tablespoons extra-virgin olive oil [...]

Byline: Aaron Hutcherson It's almost hard to believe that December is here already. It feels like just the other day that I took over this column. And now we're approaching [...]

Time: 25 minutes Yield: 4 servings Salt 1 pound medium pasta shells or orecchiette 1 tablespoon extra-virgin olive oil, plus more as needed 6 ounces pepperoni, thinly sliced, then coarsely [...]

Byline: Ellie Krieger The kitchen I am living with now is so small, the dishwasher and sink are combined as a seemingly impossible two-in-one appliance, with a 5-inch-deep basin and [...]

Time: 30 minutes Yield: 4 servings Kosher salt (such as Diamond Crystal) and black pepper 1 pound thin spaghetti 1 cup pine nuts, plus more for garnish if desired 2 [...]

Time: 35 minutes Yield: 4 to 5 servings í cup extra-virgin olive oil 1 red or yellow onion, finely chopped 8 large garlic cloves, smashed and finely chopped 1û teaspoons […]

Byline: GRATEFUL Need an intensely refreshing drink that takes just minutes to go from kitchen to sipping? Try a watermelon rum lemonade slushy inspired by Celebrating Sweets. Watermelon rum lemonade [...]

High in comfort, low in fuss, this pearl barley soup answers the question of what to cook when one doesn't feel like cooking. Made with pantry staples, the simple concoction [...]

This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Serve this with one or [...]

Time: 40 minutes Yield: 4 servings 1½ cups loosely packed chopped dill (about 3 ounces), plus more for serving 1 cup full-fat Greek yogurt 1 large garlic clove, finely grated [...]

Byline: Ann Maloney Learning to cook seafood with confidence is like any other skill: It takes study and practice. That's the message Karista Bennett delivers in 'For the Love of [...]

A press-in-the-pan shortbread crust and an easy lemon curd filling make this stunning pastry a snap to bake. One August, when I was 10 years old and vacationing with my [...]

This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. An easy-to-make, crowd-pleasing treat from the [...]

Byline: G. Daniela Galarza Lush but light, lemon posset is a creamy dessert that sidesteps all of the usual requirements of a custard. It contains no eggs nor starch nor [...]

Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this [...]

Byline: GRATEFUL Whether you're hosting Easter dinner for a crowd or just serving your own family, this Meyer lemon mayonnaise roasted chicken will be a huge hit. No one says [...]

Byline: Christina Haller Grateful With only a few ingredients, you'll be enjoying these festive and citrusy cookies - flavored with Orangesicle or Orange Supreme cake mix - in just minutes. [...]

Byline: G. Daniela Galarza I've developed a new cooking habit. It was born out of a desire to have something to look forward to after days and days of wintry [...]

A mustardy beet salad, a creamy chicken main and a warm lemon pudding: This menu from David Tanis looks ahead in all the right ways. Spring may not be here [...]

Fish almondine is a nutty variation on a classic French dish, sole meunière. Sole meunière is a time-honored classic, the dish that made Julia Child fall in love with French [...]

Time: 30 minutes Yield: 4 to 6 servings 4 lemons 1 pound linguine or spaghetti 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon kosher salt (such as [...]

Byline: G. Daniela Galarza Confit is a French verb traditionally meaning* to cook food in its own fat. Duck confit, in which duck legs are immersed in duck fat and [...]

New Orleans's take on the Tuesday before Lent may be the best known, but it's hardly the only celebration of all things rich and sweet. This year, Feb. 21 isn't [...]

Byline: Ann Maloney I'm always on the lookout for clever ways to cook fish, so when I stumbled upon the five smart schnitzel recipes in author Donna Hay's 'The Fast [...]

Hold the garlic and olive oil: This mellow new take on weeknight pasta features a mellow mix of brown butter, almonds and lemon. Lemon, olive oil and garlic are the [...]

Overindulge at the market? Turn sweet peppers into a starter, toss the corn into a pasta main and finish the meal with a berry-topped lemony Prosecco slush. There's an eye-popping [...]

Time: 20 minutes Yield: 8 to 10 small pancakes ¾ cup/102 grams all-purpose flour 1½ teaspoons baking powder ¾ teaspoon fine salt ¼ cup/50 grams granulated sugar 1 lemon 1½ [...]

Byline: Olga Massov I tasted my first tagine in my 20s. A newly minted New Yorker, I went out to dinner in Greenwich Village to a now-shuttered restaurant called Cookies [...]

Byline: G. Daniela Galarza There are perhaps hundreds of thousands of recipes for salad dressings - sauces that can dress greens or other dishes. Almost all of them can be [...]

A riff on youvarlakia avgolemono, this dish is made with ground chicken and rice meatballs floating in a tangy, lemon-egg broth. Of all the ways to enjoy a meatball, you [...]

Genevieve Ko whips ricotta into the batter and skips the stiff egg whites for a recipe that's as effortless as it is comforting. In my Northeastern life, pancakes are for [...]

Time: 30 minutes Yield: 4 servings 1 teaspoon fresh lemon zest, plus 2 tablespoons juice 1 teaspoon sweet or smoked paprika 2 garlic cloves, grated Kosher salt and black pepper [...]

Byline: Ann Maloney How's your relationship with your blender going? Does it sit in the cabinet tucked behind the waffle maker? If so, it might be time to pull it [...]

For years, Yewande Komolafe didn't feel a connection to the food she was cooking professionally -- until she started making Edna Lewis's recipes. In the decade I spent working in [...]

The joys of eating fried chicken are universal, writes Yotam Ottolenghi, and his spin on lemon chicken is sure to satisfy. LONDON -- Fried chicken, crispy chicken, chicken schnitzel: Is [...]

For his October menu, David Tanis bookends a hearty, just-cheesy-enough main with red wine poached pears and a light, crisp romaine salad. This dinner steps into autumn, savoring the season's [...]

Adding fried pepperoni to a classic recipe with garlic and olive oil gives it a bacon-like brawniness and a chile kick. As much as I adore long-simmered pasta sauces like [...]

These roasted fillets in sizzling brown butter are zipped up with nori oil, capers and, of course, plenty of lemon. When I saw a copy of Danielle Alvarez's cookbook, ''Always [...]

Time: 15 minutes Yield: 4 to 6 servings 2 tablespoons capers 1 tablespoon fresh lemon zest, plus 5 tablespoons lemon juice (from 2 to 3 lemons) 6 scallions, thinly sliced [...]

Like a dreamy mash-up between a Key lime pie and a lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, who retired in 2019 after [...]

This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have [...]