This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street food. Ceviche is almost always so astringent that...
Author: Jonathan Reynolds
Author: Kay Rentschler
Author: Bryan Miller
Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with...
Author: David Tanis
Author: Molly O'Neill
Author: Daniel Patterson
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Author: Martha Rose Shulman
Author: Mark Bittman
Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished...
Author: Melissa Clark
Author: Pierre Franey
Author: Molly O'Neill
Author: Daniel Patterson
Author: Moira Hodgson
Author: Mark Bittman
Author: Rachel L. Swarns
Author: Molly O'Neill
Transport yourself to Nice with this classic French tart of caramelized onions, olive and anchovies.
Author: Tasting Table Staff
Author: Mark Bittman
This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I've even...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent in Croatia. The peppers that are traditionally...
Author: Martha Rose Shulman
Be sure to use strong mustard from Dijon. Dorie's friend Gérard Jeannin uses Dijon's two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known...
Author: Emily Weinstein
Author: Mark Bittman
Author: Anna Klinger
Author: Richard Sax
Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how she and her family ate. Ms. Louie brought back...
Author: Elaine Louie
Author: Joan Nathan
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan....
Author: Martha Rose Shulman
I've modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters. Make sure to buy beets that have a generous amount of greens attached. Don't be alarmed by the amount...
Author: Martha Rose Shulman
In Park Slope, Dale Talde engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the "pretzel dumpling." Inside, there's some slightly cured pork. Outside,...
Author: Jeff Gordinier
Author: Betty Fussell
Author: Melissa Clark
Author: Marian Burros
Author: Molly O'Neill
At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico. Its mild, rich heat was in the pan-roasted lobster...
Author: Amanda Hesser
Author: Mark Bittman
Author: Joan Nathan
Author: Molly O'Neill
Author: Florence Fabricant
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Barbara Kafka
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
I can't speak enthusiastically enough about this garnish - without it, the stewed-chicken-and-rice recipe lies flat, amateur; good but juvenile. The grassy, bracing astringent parsley, the burn of the...
Author: Gabrielle Hamilton
Author: Linda Wells
Author: fermenTed
Author: Mark Bittman
Dhokla is an irresistible Guajarati Indian snack that is essentially a fluffy, steamed savory bread or cake. They are often made with chana dal, ground chickpeas. But there are dhoklas made with other...
Author: David Tanis
Uncooked grated beets pair beautifully with spring roll seasonings. The egg "pancakes" contribute protein and an element of comfort to the filling
Author: Martha Rose Shulman