Author: Marian Burros
Author: Trish Hall
Author: Craig Claiborne
Author: Amanda Hesser
Author: Florence Fabricant
Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus - sometimes lemon or bitter orange, but in this case lime - does the...
Author: Mark Bittman
Author: Florence Fabricant
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Author: Florence Fabricant
This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess...
Author: Molly O'Neill
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber...
Author: Melissa Clark
Author: Florence Fabricant
Author: Sam Sifton
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to...
Author: Pete Wells
Author: Molly O'Neill
Author: Nigella Lawson
Author: Florence Fabricant
Author: Bryan Miller
Author: Marian Burros
I've been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture,...
Author: Martha Rose Shulman
Author: William Grimes
Author: Amanda Hesser
Author: Pierre Franey
Author: Molly O'Neill
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets,...
Author: Jacques Pepin
Author: Mark Bittman
Author: Nicole Mones
I'm usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Jill Santopietro
Author: Marian Burros
Author: Gabrielle Hamilton
Author: Melissa Clark
Back in 2009, Julia Moskin spent some time with Christopher Hirsheimer and Melissa Hamilton, the women behind Canal House Cooking. At the time, the two...
Author: Julia Moskin
Author: Marian Burros
Author: Amanda Hesser
Author: Florence Fabricant
Author: Jonathan Reynolds
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: Florence Fabricant
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets,...
Author: Jacques Pepin
Author: Trish Hall
Author: Florence Fabricant
Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
Author: Martha Rose Shulman