This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits. Some of the ingredients...
Author: Harvey Araton
Author: Florence Fabricant
Author: Molly O'Neill
In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark's Las Olas in Fort Lauderdale, Fla., who brought this...
Author: Mark Militello
Author: Elaine Louie
Author: Moira Hodgson
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Marian Burros
Author: Melissa Clark
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing...
Author: Sam Sifton
Author: Ken Hom
Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers' markets. This is most authentic,...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Elaine Louie
Author: Barbara Kafka
Author: Pierre Franey
Author: Marian Burros
A dal is even better when you add a tarka, a mix of butter or oil simmered with spices, at the end of cooking. Needless to say, the butter in a tarka has...
Author: Mark Bittman
This dish is based on a recipe from "660 Curries," by Raghavan Iyer. I've given you the option of using cayenne and sesame seeds instead of Mr. Raghavan's...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing...
Author: Sam Sifton
Author: Molly O'Neill
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing...
Author: Sam Sifton