This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives...
Author: Pierre Franey
Author: Marialisa Calta
Author: Pierre Franey
Author: Marian Burros
Author: Jacques Pepin
Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten...
Author: Melissa Clark
A cinnamon stick broken into pieces gives these potatoes a bit of Middle Eastern flavor. Roasting them first at 325 degrees, and then turning the heat...
Author: Melissa Clark
This is a common springtime dish in Italy and in a neighboring region of Croatia, Istria, where it's made with wild asparagus that is thinner than a pencil....
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
Author: Jacques Pepin
Author: Joan Nathan
I prefer using tiny whole potatoes for this elegant potato and leek salad if I can find them. Firm red potatoes or fingerlings are good alternatives.
Author: Martha Rose Shulman
Adapted from a recipe by the Indian chef, cooking teacher and cookbook author Julie Sahni, this pilaf is an excellent accompaniment to a vindaloo or other...
Author: Alex Witchel
Author: Florence Fabricant
Author: Mark Bittman
Author: Steven Raichlen
Author: Marialisa Calta
Author: Sam Sifton
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Marialisa Calta
Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten...
Author: Melissa Clark
Adapted from a recipe by the Indian chef, cooking teacher and cookbook author Julie Sahni, this pilaf is an excellent accompaniment to a vindaloo or other...
Author: Alex Witchel
Author: Florence Fabricant