In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly...
Author: Matt Lee And Ted Lee
Author: Mark Bittman
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a...
Author: David Tanis
Author: Glenn Collins
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Author: Julia Moskin
Author: Marian Burros
Author: Moira Hodgson
A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed...
Author: Tara Parker-Pope
These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the second, hotter frying crisps. Roman cimaroli or...
Author: Joan Nathan
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts - a mixture that symbolizes the mortar with...
Author: Joan Nathan
Author: Mark Bittman
Author: Mark Bittman
A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark...
Author: Melissa Clark
Author: Pierre Franey
Author: Pilar Viladas
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's...
Author: Sara Dickerman
This is much like pissaladière, the Provençal onion tart. It's a perfect time of year to make it, with sweet spring onions in abundance in the markets.
Author: Martha Rose Shulman
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that's the only...
Author: John Willoughby And Chris Schlesinger
Author: Molly O'Neill
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these...
Author: Nigella Lawson
Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio...
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Julia Moskin
Author: Trish Hall
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a...
Author: Mark Bittman
Korokke, or Japanese croquettes, are comforting oval-shaped staples. The dish was introduced to Japan in the late 1800s and is said to have descended from French croquettes. Now, you're as likely to find...
Author: Bryan Washington
These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment. Hot, salty and crunchy: They can be devoured in one or two bites. To make them, combine...
Author: Melissa Clark
Author: Linda Wells
Author: Steven Raichlen
Author: Amanda Hesser
The bold spiciness of salsa, combined with the fruity flavors of fresh apricots..
Author: Abby Himes
Author: Elaine Louie
Author: Molly O'Neill
Author: Mark Bittman
Author: Florence Fabricant
Author: Molly O'Neill
Author: Julia Moskin
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Author: Martha Rose Shulman
Author: Molly O'Neill
Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge....
Author: Florence Fabricant
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks...
Author: Mark Bittman
Author: Florence Fabricant
Author: Jonathan Reynolds
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little...
Author: Tara Parker-Pope
Author: Marian Burros
Author: David Tanis
Author: Mark Bittman