This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

This soup is teaming with flavors from the chili spiked kale, okra, meat, crab and fungi dumplings. If you like greens, you'll enjoy this nutritious and filling soup. ...

Saffron gives this dish a Spanish flare reminescent of paella. If you haven’t any saffron, use annatto oil, turmeric or a smoky paprika. Any mussel will work here; blue-black mussels from the Alaskan Kenai Peninsula or North Atlantic seaboard, green-tip mussels from New Zealand, or petite mussels from the Northwest. Make sure all mussels are ...

This one is for all you guys out there who fancy quick and easy pan-grilled steaks.  Once the steaks are in the marinade you can leave them in the frig for a week.  Watch this video with Mark Bittman of the New York Times and Chef Frank DiCarlo. ...

 Mark Bittman of the New York Times and Jim Lahey discuss how to shorten the fermentation time on the sponge for no-knead ciabatta bread.  This is educational.  The addition of  1/4 tsp red wine vinegar may shorten the proofing time from 12  hours to  4 hours.  ...

From the New York Times Video Archive, No-Knead Bread. ...