Lime juice and maple syrup bring sweet, tangy flavors to these sweet potatoes. They taste even better the day after you make them.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Author: Bryan Miller
Author: Jacques Pepin
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: Daniel Patterson
Author: Marian Burros
Author: Marian Burros
Author: Daisann Mclane
Author: Molly O'Neill
Author: Molly O'Neill
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
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: Moira Hodgson
Author: Marian Burros
Author: Pam Belluck
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
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: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Craig Claiborne
Author: Moira Hodgson
Author: Amanda Hesser
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: Jason Epstein
Author: Kim Severson
Author: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne
Author: Leslie Land
Author: Pierre Franey
Author: William Norwich
Author: Marian Burros
Author: Regina Schrambling
Author: Linda Wells
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional...
Author: Mark Bittman
Author: Mark Bittman
Author: Marian Burros
Author: Pierre Franey
Author: Mitchell Owens
Author: Melissa Clark
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