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Oven Roasted Oysters

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

Homemade Pita Bread

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

Cheddar Cheese Puffs

Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.

Author: Julia Moskin

Asparagus With Red Pepper Sauce

Author: Moira Hodgson

Yotam Ottolenghi's Chermoula Eggplant With Bulgur and Yogurt

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

Fried Artichokes

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

Joan Nathan's Haroseth

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

Fried Corn Cakes

Author: Mark Bittman

Panko Fried Vegetables

Author: Mark Bittman

Salmon Roe Topped Baked Potatoes With Crème Fraîche

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

Individual Gruyere Souffles

Author: Pierre Franey

Roasted Stuffed Red Peppers

Author: Pilar Viladas

Liptauer Cheese

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

Focaccia With Sweet Onion and Caper Topping

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

Hush Puppies With Crab and Bacon

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

Rich Rosemary Breadsticks

Author: Molly O'Neill

Tiny Pancakes For Caviar

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

Almond Apricot Granola Bars

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

Curried Stuffed Eggs

Author: Craig Claiborne And Pierre Franey

Provencal Tomato Gratin

Author: Molly O'Neill

Stuffed Tortillas

Author: Marian Burros

Grilled Shrimp with Papaya Salsa

Author: Marian Burros

Colombian Corn and Cheese Arepas

Author: Julia Moskin

Vietnamese Summer Rolls

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

Grilled Eggplant Caponata

Author: Trish Hall

Potato Korokke

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

Zucchini and Carrot Fritters With Yogurt Mint Dip

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

Fresh Apricot Salsa

The bold spiciness of salsa, combined with the fruity flavors of fresh apricots..

Author: Abby Himes

Roasted Almonds

Author: Amanda Hesser

Grilled Bread Salad

Author: Mark Bittman

Potato and Cheese Patties

Author: Elaine Louie

Five Spice Chicken Livers

Author: Florence Fabricant

Georgian Cheese Filled Flatbread

Author: Molly O'Neill

Red Lentil Kofta With Spinach

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

Shiitake Pot Stickers

Author: Molly O'Neill

Fried Mushroom and Cheese Empanadas

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

Jean Georges Vongerichten's Squash on Toast

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

Stuffed Tomatoes With Rice

Author: Florence Fabricant

Deep Fried Okra

Author: Jonathan Reynolds

Zucchini Cakes

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

Sweet Potato And Apple Puree

Author: Marian Burros

Clam Chowder

Author: Mark Bittman