When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don't really need...
Author: Martha Rose Shulman
Author: Maura Egan
This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the...
Author: Martha Rose Shulman
Author: Florence Fabricant
You don't have to limit yourself to the young multicolored carrots that I'm finding at the farmers' market right now, but they are particularly beautiful,...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Christine Muhlke
Author: Bryan Miller
This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or...
Author: Melissa Clark
Author: Molly O'Neill
Author: Marian Burros
Focaccia is a flatbread, not unlike a very thick-crusted pizza. It's an easy dough to put together. It's a great vehicle for all kinds of vegetables, just...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Mitchell Owens
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks...
Author: Melissa Clark
It occurred to me that pickling would be a great thing to do with wide chard stalks. They're crunchy and absorbent, and the texture stands up to weeks...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
I didn't know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Julia Reed
Author: Connie Mccabe
Author: Florence Fabricant
Author: Florence Fabricant
When I first prepared the cauliflower, it didn't do much for me for the first few days. Then I went away for a week, and when I came back and tasted the...
Author: Martha Rose Shulman
Author: Molly O'Neill
What's called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty,...
Author: Martha Rose Shulman
Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails....
Author: Florence Fabricant
Author: Florence Fabricant
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly...
Author: Julia Moskin
Author: Jonathan Reynolds
Author: Jill Santopietro
Author: Nina Simonds
Author: Marian Burros
Author: Nancy Harmon Jenkins
Author: Pete Wells
Author: Debbie Lee
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Author: Craig Claiborne
Author: Moira Hodgson