First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other ...

Christopher Simpson for The New York Times. Food Stylist:Frances Boswell. David Malosh for The New York Times When soaked overnight in milk, oats become tender and creamy. Unlike oatmeal ...

Mark Bittman, one of the country's best-known and widely admired food writers and ... and simple recipes. He is the creator of the beloved New York Times cooking column "The Minimalist ...