The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
Author: Craig Claiborne
Author: Craig Claiborne
Author: Moira Hodgson
Author: Pierre Franey
Author: Melissa Clark
Author: Florence Fabricant
Author: Florence Fabricant
Author: Alex Witchel
Nachos can be fun as a bar food, but they're usually not much more than that. Here, I'm substituting like mad to create what you might call Greek-style nachos. Mine go like this: pita triangles toasted...
Author: Mark Bittman
Author: Mark Bittman
Supplì al telefono are rice balls stuffed with ground meat and mozzarella, then breaded and fried. They are a classic Roman snack. Serve them as an appetizer, and pair them with an aperitif like Prosecco...
Author: Alex Witchel
Author: Paula Wolfert
Author: Moira Hodgson
Author: Joan Nathan
Author: Craig Claiborne And Pierre Franey
Here's something a little unusual to do with the ramps that pop up at the farmers' market in the spring. Sauté them with some potatoes in bacon fat - always a good idea - and then simmer in chicken broth...
Author: Kim Severson
Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it's hearty enough for a meal at almost any time...
Author: Sam Sifton
Author: Mark Bittman
Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs under the ribs and close to the back bone, and as such is, in a...
Author: Gabrielle Hamilton
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
Author: Bryan Miller
Author: Florence Fabricant
Author: Marian Burros
Author: Jill Santopietro
Author: Jonathan Reynolds
The fritters in this recipe are almost better cold than hot, making them ideal to prepare ahead of time. Jerusalem artichokes - a knobby, sweetly versatile vegetable - require no peeling, only a good scrub...
Author: Regina Schrambling
Author: Molly O'Neill
Author: Julia Reed
Author: Marian Burros
Author: Florence Fabricant
Author: R. W. Apple Jr.
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Frank J. Prial
Toni Tipton-Martin shares the best recipe for Louisiana Barbecued Shrimp and how to make this New Orleans-style shrimp for Juneteenth.
Author: Parade
Author: Amanda Hesser
Author: Julia Reed
Author: Sara Dickerman
Author: Florence Fabricant
Author: Marian Burros