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
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
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
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: 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: Pierre Franey
Author: Steven Raichlen
Author: Christopher Idone
Author: Ann Hodgman
Author: Molly O'Neill
Author: Liz Smith
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Marian Burros
Author: Molly O'Neill
Author: Moira Hodgson
Author: Jacques Pepin
Author: Moira Hodgson
Author: Mark Bittman
Author: Molly O'Neill
Author: Christine Muhlke
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Craig Claiborne
Author: Jacques Pepin
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Christine Muhlke