Author: Richard Sax
Korokke, or Japanese croquettes, are comforting oval-shaped staples. The dish was introduced to Japan in the late 1800s and is said to have descended from...
Author: Bryan Washington
Author: Elaine Louie
Author: Mark Bittman
Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins...
Author: David Tanis
Author: Molly O'Neill
Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill...
Author: Melissa Clark
I've modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters. Make sure to buy beets that have a generous amount...
Author: Martha Rose Shulman
Author: Florence Fabricant
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Author: Martha Rose Shulman
The Zesty Marinated Bean Salad recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Author: EAT SMARTER
Transport yourself to Nice with this classic French tart of caramelized onions, olive and anchovies.
Author: Tasting Table Staff
This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed...
Author: Martha Rose Shulman
Be sure to use strong mustard from Dijon. Dorie's friend Gérard Jeannin uses Dijon's two most popular mustards in his tart: smooth, known around the world...
Author: Emily Weinstein
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Florence Fabricant
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
A cheesy, spicy and vibrant green version of the Southern classic.
Author: Tasting Table Staff
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: Kay Rentschler
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort...
Author: Martha Rose Shulman
Author: Joan Nathan
Author: Barbara Kafka
Author: Betty Fussell
Author: Jonathan Reynolds
Author: Matt Lee And Ted Lee
Author: Melissa Clark
Author: Florence Fabricant
Author: Anna Klinger
Author: Molly O'Neill
Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how...
Author: Elaine Louie
At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico....
Author: Amanda Hesser
The bold spiciness of salsa, combined with the fruity flavors of fresh apricots..
Author: Abby Himes
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Mark Bittman
Author: Regina Schrambling
To celebrate Shab-e Yalda, the Iranian celebration of the winter solstice, the chef Hanif Sadr of Komaaj in San Francisco takes the classic preparation...
Author: Naz Deravian
Author: Linda Wells
Author: Mark Bittman
Uncooked grated beets pair beautifully with spring roll seasonings. The egg "pancakes" contribute protein and an element of comfort to the filling
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Glenn Collins