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
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: Molly O'Neill
Author: David Tanis
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
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
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
Author: Craig Claiborne And Pierre Franey
Author: Suzanne Hamlin
Author: Liz Logan
Author: Mark Bittman
Author: David Tanis
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
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
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
Author: Moira Hodgson
Author: Florence Fabricant
Author: Barbara Kafka
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: Julia Moskin