Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Moira Hodgson
Author: Craig Claiborne
This is just one of many versions of a classic Iranian frittata filled with fresh herbs and walnuts. Some versions include dried rose petals, which perfume...
Author: Martha Rose Shulman
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
Author: Christine Muhlke
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
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: Florence Fabricant
Author: Jane Sigal
Author: Florence Fabricant
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: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
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: Alex Witchel
Author: Mark Bittman
Author: Jon Nordheimer
Author: Oliver Strand
Author: Mark Bittman
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: David Tanis
Author: Moira Hodgson
Author: Suzanne Hamlin
Author: Jacques Pepin
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Mark Bittman
Author: Jonathan Reynolds
The idea for this comes from Deborah Madison's Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, "Vegetable Literacy," which explores...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
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: Marian Burros