What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person...
Author: Nigella Lawson
These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix - garlic powder, paprika,...
Author: Mark Bittman
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of...
Author: Martha Rose Shulman
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed...
Author: Amanda Hesser
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge...
Author: Mark Bittman
Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked...
Author: Mark Bittman
Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't...
Author: Martha Rose Shulman
This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Author: Sam Sifton
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate...
Author: Martha Rose Shulman
Author: Jane Sigal
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice...
Author: Mark Bittman And Sam Sifton
Author: Pierre Franey
Author: Amanda Hesser
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads,...
Author: Martha Rose Shulman
Author: Patricia Wells
Author: Mark Bittman
Author: Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Florence Fabricant
This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without...
Author: Elaine Louie
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender...
Author: Martha Rose Shulman
Here's a simple way prepare a favorite Thanksgiving side. Just bake the potatoes, peel and slice, then drench them in a butter-cider-maple syrup mixture...
Author: Melissa Clark
Author: Marian Burros
Author: Pierre Franey
Author: Karen Baar
Author: Julia Moskin
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise...
Author: Mark Bittman
Author: Florence Fabricant
Author: Florence Fabricant
Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its...
Author: Julia Moskin
Author: Pierre Franey
Author: Marian Burros
This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten...
Author: Mark Bittman
Author: Florence Fabricant
Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes - sweet and...
Author: Melissa Clark
Author: Pierre Franey
Winter squash, already sweet and caramelized from roasting, makes as delicious a partner for miso glaze as eggplant.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Author: Elaine Louie
Author: Marian Burros
This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.
Author: Molly O'Neill
Author: Molly O'Neill