This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp...
Author: Pierre Franey
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect...
Author: Mark Bittman
Roast asparagus this way and it becomes positively juicy. You'd think one pound would be enough for four people, but in my experience the thick stalks...
Author: Martha Rose Shulman
Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans...
Author: Julia Moskin
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes...
Author: David Tanis
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they...
Author: Jacques Pepin
Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in...
Author: Melissa Clark
Author: Florence Fabricant
A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk...
Author: Amanda Hesser
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring...
Author: Amanda Hesser
Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's...
Author: David Tanis
Author: Florence Fabricant
Author: Marian Burros
Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and...
Author: Mark Bittman
This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.
Author: Pierre Franey
Author: Jill Santopietro
My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Robert Farrar Capon
Author: Pierre Franey
This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan,...
Author: Barbara Kafka
When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro....
Author: Nigella Lawson
Author: Pierre Franey
Author: Bryan Miller And Pierre Franey
Author: Pierre Franey
Author: Pete Wells
Author: Molly O'Neill
Author: Pierre Franey
Author: David Tanis
Author: Moira Hodgson
Author: Moira Hodgson
Author: Julia Reed
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Bryan Miller
Author: Marian Burros
Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and...
Author: Martha Rose Shulman
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog....
Author: Tara Parker-Pope
This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating...
Author: Pete Wells
Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
Author: Jacques Pepin
Author: Pierre Franey
Author: Pierre Franey