Barley replaces rice in this twist on the classic Italian risotto.
An easy Fried Sweet Plantains recipe
Author: Melissa Roberts
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
Author: Craig Claiborne
A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Author: Marco Canora
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating...
Author: Molly Baz
Author: Jeanne Kelley
My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered...
Author: Jean Georges Vongerichten
The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath...
Author: Melissa Roberts
Author: Andrea Albin
Author: Rick Tramonto
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
Author: Melissa Hamilton
Author: Ellie Krieger
Author: April Bloomfield
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
Author: Charlotte Fekete
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.