Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
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
Author: Marian Burros
Author: Mark Bittman
Author: Trish Hall
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Jane Garmey
Author: Aljean Harmetz
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
Author: Pierre Franey
Author: Barbara Kafka
For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that...
Author: Martha Rose Shulman
Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall...
Author: Pierre Franey
I enjoy wild mushrooms, but I happen to like ordinary white button mushrooms, too; the cultivated kind, the ones that are also called champignons de Paris...
Author: David Tanis
Garlic, cheese and basil on bread is a classic to go with pasta, but this recipe is made on the grill. With few ingredients (and things to carry), it can...
Author: Melissa Clark
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Amanda Hesser
Author: Marian Burros
it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.
Author: Molly O'Neill
Pierre Franey brought this recipe to the Times in 1992. Back then, it was meant to be paired with a rich dish of creamed lump crab meat with country ham,...
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.
Author: Julia Moskin
Author: Florence Fabricant
Author: Pierre Franey
This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold...
Author: Molly O'Neill
Author: Pierre Franey
Author: William Grimes
Author: Marian Burros
This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for...
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
A bright favorite of summer, cherry tomatoes get an unorthodox treatment here. Instead of being served plain or as part of a salad, they are tossed with...
Author: John Willoughby And Chris Schlesinger
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey