Author: Molly O'Neill
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: Jacques Pepin
Author: Daniel Patterson
Author: Marian Burros
This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.
Author: Molly O'Neill
Author: Marian Burros
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.
Author: Martha Rose Shulman
You may have eaten panelle served as "chickpea fries," and that's not a bad name for them. You make a thick porridge of chickpea flour, spread it evenly...
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Bryan Miller
The kale in this recipe, adapted from Vij's Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens...
Author: Sam Sifton
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Daisann Mclane
For those who have sworn off mashed potatoes because of the carbohydrates and fats, and for those who cannot eat wheat and so have said good-bye to pasta,...
Author: Martha Rose Shulman
Rice can be cooked many ways, but here's the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat,...
Author: Martha Rose Shulman
Author: Pam Belluck
Author: Marian Burros
Author: Amanda Hesser
Author: Craig Claiborne
Sweet potato fries in restaurants are usually double-deep-fried; it's difficult to make them crisp in an oven, but this recipe does the trick at the last...
Author: Julia Moskin
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Jason Epstein
Author: Leslie Land
Author: Craig Claiborne
Author: William Norwich
Author: Linda Wells
Author: Mitchell Owens
Author: Regina Schrambling
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Kim Severson
Author: Marian Burros
Author: Florence Fabricant
This recipe, adapted from Alon Shaya of Domenica Restaurant, an Italian restaurant in New Orleans, plays on traditional haroseth. Moscato wine takes the...
Author: Joan Nathan
Author: Jacques Pepin