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
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
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
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
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
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
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: Marian Burros
Author: Jill Santopietro
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
Author: Florence Fabricant
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
Author: Moira Hodgson
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
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
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Pete Wells
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
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
Author: Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Author: David Tanis
Author: Pierre Franey
Author: Pierre Franey
Author: Bryan Miller And Pierre Franey
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: Marian Burros
Author: Pierre Franey
Author: Moira Hodgson
Author: Moira Hodgson
Author: Pierre Franey
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
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Julia Reed
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though,...
Author: Mark Bittman