This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Author: Martha Rose Shulman
I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you...
Author: Martha Rose Shulman
Author: Molly O'Neill
Large chard leaves make beautiful rolls. I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots...
Author: Martha Rose Shulman
Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden,"...
Author: Martha Rose Shulman
When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes...
Author: Martha Rose Shulman
In 2011, John T. Edge wrote an article about the growing popularity of Bosnian bakeries in St. Louis. This recipe for a simple white bread ran alongside...
Author: John T. Edge
Author: Julia Moskin
Author: Molly O'Neill
Author: Mark Bittman
This is an easy stuffed tomato recipe, based on one in Carlo Middione's book "The Food of Southern Italy." If salt isn't an issue for you and you want...
Author: Martha Rose Shulman
This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint....
Author: Martha Rose Shulman
Author: Christine Muhlke
The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don't have to be cloying...
Author: Martha Rose Shulman
If you have ever been to Ireland you have tasted soda bread, a moist, easy to make bread that is rich and nutty tasting when made with whole wheat flour....
Author: Martha Rose Shulman
Cornmeal is used in many breads in the Mediterranean and southern Europe, especially in Turkey and Portugal. It contributes wonderful texture.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Moira Hodgson
Author: Sandra Ballentine
Author: Julia Moskin
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Author: Martha Rose Shulman
The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don't have to be cloying...
Author: Martha Rose Shulman