Author: Pierre Franey
Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though,...
Author: Mark Bittman
Author: Bryan Miller
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating...
Author: Pete Wells
Author: Jacques Pepin
Author: Trish Hall
Author: Moira Hodgson
Author: Pierre Franey
Author: Jane Garmey
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Mark Bittman
Garlic, cheese and basil on bread is a classic to go with pasta, but this recipe is made on the grill. With few ingredients (and things to carry), it can...
Author: Melissa Clark
Author: Amanda Hesser
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold...
Author: Molly O'Neill
Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall...
Author: Pierre Franey
Pierre Franey brought this recipe to the Times in 1992. Back then, it was meant to be paired with a rich dish of creamed lump crab meat with country ham,...
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.
Author: Molly O'Neill
Author: Pierre Franey
Author: Barbara Kafka
Author: Pierre Franey
This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.
Author: Molly O'Neill
Author: Florence Fabricant
Author: Aljean Harmetz
A bright favorite of summer, cherry tomatoes get an unorthodox treatment here. Instead of being served plain or as part of a salad, they are tossed with...
Author: John Willoughby And Chris Schlesinger
Author: Pierre Franey
Author: Pierre Franey
For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Florence Fabricant
Author: Jacques Pepin
Author: Marian Burros
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros