Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked...
Author: David Tanis
Author: Mark Bittman
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open...
Author: Matt Lee And Ted Lee
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Author: Julia Moskin
Author: Glenn Collins
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted...
Author: Sara Dickerman
A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle...
Author: Tara Parker-Pope
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You...
Author: Tara Parker-Pope
Author: Julia Moskin
Author: Mark Bittman
Author: Pierre Franey
These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment. Hot, salty and crunchy: They can...
Author: Melissa Clark
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the...
Author: Joan Nathan
A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe...
Author: Melissa Clark
Author: Pilar Viladas
Author: Molly O'Neill
Author: Marian Burros
Author: Julia Moskin
Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide...
Author: Mark Bittman
Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor,...
Author: Florence Fabricant
Author: Marian Burros
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it...
Author: Nigella Lawson
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked...
Author: John Willoughby And Chris Schlesinger
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit...
Author: Joan Nathan
Author: Molly O'Neill
Author: Trish Hall
Author: Molly O'Neill
Author: Molly O'Neill
Author: Linda Wells
Author: Mark Bittman
Herb and Garlic Marinated Olives are an easy yet impressive appetizer recipe you can whip together several days ahead of a party or get together.
Author: Iowa Girl Eats
Author: Moira Hodgson
Author: David Tanis
Author: Steven Raichlen
Author: Craig Claiborne And Pierre Franey
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street...
Author: Jonathan Reynolds
Author: Daniel Patterson
Author: Bryan Miller
Author: Rachel L. Swarns
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with...
Author: Mark Bittman
Author: Daniel Patterson
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult....
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent...
Author: Martha Rose Shulman
Author: Molly O'Neill