Author: Mark Bittman
Author: Mark Bittman
There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to...
Author: Martha Rose Shulman
Crackers can be made with just flour and water (as in water crackers, or matzo), but like almost everything else, they're better with richer ingredients....
Author: Mark Bittman
You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It's a simple hors d'oeuvre that can be made ahead and reheated....
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
The purchase of an electric deep fryer inspired a backyard deep-frying shindig. For this recipe, I got the crunchiest results from a classic flour/egg/bread-crumb...
Author: Melissa Clark
Author: David Tanis
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made...
Author: Sam Sifton
Author: Trish Hall
This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers....
Author: Mark Bittman
Author: Mark Bittman
Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a...
Author: Sam Sifton
Roasted nuts are standard snacks, and almonds are a healthy food. But it is easy to eat too many. I find that if they are a little spicy or hot, delicious...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Moira Hodgson
Author: Moira Hodgson
Author: Joan Nathan
Author: Florence Fabricant
Author: Florence Fabricant
Author: Mark Bittman
Author: Jonathan Reynolds
Author: Suzanne Hamlin
Author: Matt Lee And Ted Lee
Author: Mark Bittman
Author: Craig Claiborne
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft...
Author: Melissa Clark
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
All my other relatives served gefilte fish at holiday meals, but not Aunt Sandy. Instead of breaking the fast on Yom Kippur with gefilte fish, kugel and...
Author: Melissa Clark
Author: Liz Logan
If you deep-fry properly - allowing the oil to reach 360 to 375 degrees, letting it return to high temperature between batched, and not crowding the pan...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Moira Hodgson
Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
Author: Martha Rose Shulman
Author: Marian Burros
This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds,...
Author: Martha Rose Shulman
Author: Amanda Hesser
This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement...
Author: Nigella Lawson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: John Willoughby
Author: Florence Fabricant
Author: Amanda Hesser
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Trish Hall