Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
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: Jane Garmey
Author: Aljean Harmetz
Author: Pierre Franey
Author: Florence Fabricant
Author: Trish Hall
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
Author: Marian Burros
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
Author: Marian Burros
Author: Pierre Franey
Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
Author: Barbara Kafka
Author: Pierre Franey
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
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
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: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
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: Amanda Hesser
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: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent...
Author: Martha Rose Shulman
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
Author: Julie Powell
Author: Jason Epstein
Author: Pierre Franey
Author: William Grimes
Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Author: Mark Bittman
Author: William Norwich
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