This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens...
Author: Mark Bittman
This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks...
Author: Alex Witchel
Anyone can lay a few slices of cheese on toast and melt them, but creating a thick sauce of cheese, beer and spices and then spreading it on toast creates...
Author: Mark Bittman
These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that...
Author: Martha Rose Shulman
Author: Mark Bittman
Americans are a wing-loving people. The Buffalo variety, by most accounts "invented" at the Anchor Bar in, yes, Buffalo, is the official food of our most...
Author: Mark Bittman
Here's a simply perfect appetizer for your next cocktail party: shrimp poached in Chinese seasonings and served with a flavorful dipping sauce of hoisin...
Author: Mark Bittman
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you...
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
This somewhat clumpy granola isn't too sweet, so you can feel a little virtuous when you snack on it. It is best to eat it soon after baking, while the...
Author: Martha Rose Shulman
Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants...
Author: Melissa Clark
Author: Mark Bittman
Author: Pierre Franey
Author: Nancy Harmon Jenkins
Author: Marialisa Calta
I learned this wonderful chickpea batter for fried vegetables from the cookbook author and teacher John Ash, who demonstrated his version of it recently...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Florence Fabricant
I like to top these with a little Parmesan cheese and a generous sprinkling of za'atar, a spice mix made with thyme, sesame seeds and sumac. You can find...
Author: Martha Rose Shulman
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen. But the fiery, crunchy chicken wings there...
Author: Melissa Clark
Author: Mark Bittman
State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart...
Author: Mark Bittman
Goat cheese is no longer the trendy dairy avatar that it was in the 1980s, but it deserves to be rediscovered. The fresh cheese can be chalky, but in this...
Author: Julia Moskin
Author: Florence Fabricant
I like to serve this on endive leaves, red pepper squares or rounds of cucumber. You also could top crostini with it. Don't make it too far ahead of serving,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Mark Bittman
Author: Julia Moskin
My son may not be convinced these can substitute for the ubiquitous orange crackers sold commercially, but I'll take the homemade version any time.
Author: Martha Rose Shulman
Just when I thought I would never find anything new to do with the two small summer squash that were lingering in my refrigerator I came across this dish...
Author: Martha Rose Shulman
Author: Melissa Clark
These batons - a zippy rework of the cheese stick - are a go-to hors d'oeuvre. Baked until golden, these snacks have Dijon mustard folded into the pastry....
Author: Julia Moskin
Author: Mark Bittman
Author: Joan Nathan
In 2011, razor clams were showing up on menus all over New York City. Some chefs steamed them, some served them with pasta, others decided they would be...
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Use the freshest salmon you can find, preferably wild salmon, for these glistening little bites.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Barbara Kafka
Author: Marian Burros
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen. But the fiery, crunchy chicken wings there...
Author: Melissa Clark
Author: Florence Fabricant
I learned this wonderful chickpea batter for fried vegetables from the cookbook author and teacher John Ash, who demonstrated his version of it recently...
Author: Martha Rose Shulman
Author: Mark Bittman
These batons - a zippy rework of the cheese stick - are a go-to hors d'oeuvre. Baked until golden, these snacks have Dijon mustard folded into the pastry....
Author: Julia Moskin
Author: Mark Bittman