Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.
Author: Julia Moskin
Author: Pierre Franey
Author: Mark Bittman
Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing...
Author: Molly O'Neill
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: 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
Author: William Norwich
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Mark Bittman
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: Moira Hodgson
When you grate corn on the large holes of a box grater, you get a lot of creamy milk from the corn, so no dairy cream is necessary for this version of...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Barbara Kafka
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Julie Powell
Author: Colette Rossant
Author: Pierre Franey
Author: Florence Fabricant
Author: Joan Nathan
This dish can be prepared, in part, one day ahead and refrigerated.
Author: Marian Burros
Author: Florence Fabricant
Author: Moira Hodgson
Author: Jonathan Reynolds
Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They're sturdy enough to withstand additional cooking without...
Author: Mark Bittman
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness....
Author: Daisann Mclane
Author: Pierre Franey
Author: Jason Epstein
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you...
Author: Martha Rose Shulman
Author: Florence Fabricant