Author: Florence Fabricant
Author: Molly O'Neill
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Pierre Franey
Author: Molly O'Neill
Author: Mark Bittman
Author: Molly O'Neill
Author: Barbara Kafka
Author: Marian Burros
Ever since I had a reaction called pine mouth to imported Asian pine nuts, I've been wary of using pine nuts unless I know that they're the Mediterranean...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Marian Burros
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York)....
Author: Martha Rose Shulman
In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
Author: Jason Epstein
Author: Christine Muhlke
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Author: Oliver Strand
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Alex Witchel
Author: Florence Fabricant
Author: Jacques Pepin
Author: Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
Pop the cap from a bottle of dunkel alongside that pastrami on rye. The beer's bitter, hoppy finish has touches of smoke and spice, like the rich meat....
Author: Florence Fabricant
Author: David Tanis
Author: Molly O'Neill
There is a recipe for lox chowder in Mark Russ Federman's charming memoir of his family's appetizing business on the Lower East Side of Manhattan: "Russ...
Author: Sam Sifton
Author: Suzanne Hamlin
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
You can marinate the meat ahead of time or, in a pinch, make it while the eggplant roasts. Use half the marinade to slather the meat and to the rest, add...
Author: Melissa Clark
Author: Moira Hodgson
Author: Moira Hodgson
Author: Molly O'Neill
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Steven Raichlen