In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like...
Author: Steven Raichlen
Author: Joan Nathan
As with most ethnic foods, bagels are prepared differently from city to city, community to community. But the special appeal of Montreal bagels draws even...
Author: Marcy Goldman-Posluns
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple...
Author: Joan Nathan
Author: Bryan Miller And Pierre Franey
Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as...
Author: John Willoughby
This recipe is a flatbread that's somewhere between a Middle Eastern-style pita and an Indian naan. Like most leavened breads, this one consists primarily...
Author: Mark Bittman
Author: Guy Savoy
This recipe is a project that can be time- and labor-intensive. You need to dig a hole in your yard and build a fire in that hole to cook the beans. An...
Author: John Willoughby
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it. So-called because of the...
Author: Jonathan Reynolds
Author: Steven Raichlen
Author: Christopher Idone
Author: Ann Hodgman
Author: Molly O'Neill
Author: Liz Smith
Author: Molly O'Neill
Author: Amanda Hesser
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Amanda Hesser
Author: Moira Hodgson
Author: Jacques Pepin
Author: Mark Bittman
Author: Molly O'Neill
Author: Christine Muhlke
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Craig Claiborne
Author: Florence Fabricant
Author: Jacques Pepin
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Christine Muhlke