30 minutes or less

“UNHURRIED” WOULD PROBABLY be the best word for the way Frédéric Eliot cooks leg of lamb in the kitchens he oversees. At Scales—restaurateur Dana Street’s classic seafood spot in…

COOKING IN Spain, Ryan Bartlow learned to respect the humble egg. In his fourth Slow Food Fast recipe, a Spanish-style soft scramble makes a sumptuous vehicle for seared wild…

I’M A WOMAN of the South, or actually many souths,” said chef Georgiana Viou. “This is how I explain my cooking to clients at Rouge.” That’s her new restaurant at the Margaret…

A GOOD STEAK requires no sauce, in chef Ryan Bartlow’s opinion. At Ernesto’s in Manhattan, he often serves excellent cuts sauceless and free of fussy sides so diners can better…

I HATE GOING to barbecues,” a vegetarian friend once confided as she poked at flavorless charred zucchini and bell peppers, an obvious afterthought by our host that evening. That’s…

ALL THAT BUZZ A drizzle of honey is optional here. But its sweetness,…

FIRED UP Salty cheese, sweet tomatoes and spiced bread balance each other…

The Jersey Mud, a worthy vehicle for Marshmallow Fluff.…

IMAGINE TASTING SALMON for the first time. “I’d never had it until I came to this country,” said chef Meherwan Irani. “And I immediately loved it.” When he was growing up in India,…

I BEGAN WRITING about my son and his tricky eating habits six years ago. At the time, Achilles was only four and I was a cookbook author and restaurant critic for the…