Author: Mark Bittman
Author: Mark Bittman
There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to...
Author: Martha Rose Shulman
Crackers can be made with just flour and water (as in water crackers, or matzo), but like almost everything else, they're better with richer ingredients....
Author: Mark Bittman
You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It's a simple hors d'oeuvre that can be made ahead and reheated....
Author: Martha Rose Shulman
Author: Trish Hall
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made...
Author: Sam Sifton
Author: Pierre Franey
Author: Molly O'Neill
The purchase of an electric deep fryer inspired a backyard deep-frying shindig. For this recipe, I got the crunchiest results from a classic flour/egg/bread-crumb...
Author: Melissa Clark
Author: David Tanis
Roasted nuts are standard snacks, and almonds are a healthy food. But it is easy to eat too many. I find that if they are a little spicy or hot, delicious...
Author: Martha Rose Shulman
Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a...
Author: Sam Sifton
This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers....
Author: Mark Bittman
Author: Florence Fabricant
Author: Mark Bittman
Author: Moira Hodgson
Author: Joan Nathan
Author: Moira Hodgson
Author: Florence Fabricant
Author: Mark Bittman
Author: Florence Fabricant
Author: Matt Lee And Ted Lee
Author: Jonathan Reynolds
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft...
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Suzanne Hamlin
Author: David Tanis
Author: Liz Logan
Author: Mark Bittman
If you deep-fry properly - allowing the oil to reach 360 to 375 degrees, letting it return to high temperature between batched, and not crowding the pan...
Author: Martha Rose Shulman
Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
Author: Martha Rose Shulman
This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds,...
Author: Martha Rose Shulman
Author: Marian Burros
All my other relatives served gefilte fish at holiday meals, but not Aunt Sandy. Instead of breaking the fast on Yom Kippur with gefilte fish, kugel and...
Author: Melissa Clark
Author: Florence Fabricant
Author: Barbara Kafka
Author: Moira Hodgson
This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement...
Author: Nigella Lawson
Author: Amanda Hesser
Author: Moira Hodgson
Author: Marian Burros
Author: John Willoughby
Author: Florence Fabricant
Author: Craig Claiborne
Author: Florence Fabricant
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Trish Hall