Author: Molly O'Neill
Author: Daisann Mclane
Author: Marian Burros
Author: Craig Claiborne
Author: Kathleen Beckett-Young
Author: Marian Burros
Author: Molly O'Neill
Author: Pierre Franey
Author: Nigella Lawson
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Molly O'Neill
This is a tasty, fast, cheap, infinitely variable broth-and-noodle combination. Its preparation is slowed down only by waiting for the water to boil. A key ingredient is ketchup; if you can't bear that...
Author: Mark Bittman
Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a...
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Author: Jacques Pepin
The chivito, a little steak sandwich that serves as one of Uruguay's culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner. Pound out the beef - rib-eye or shell steak,...
Author: David Tanis
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can't find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Jonathan Reynolds
Author: Moira Hodgson
Author: Sophie Brickman
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Christopher Idone
Author: Mark Bittman
Author: Marian Burros
Author: Marian Burros
Author: Sam Sifton
Author: Marian Burros
Author: Jacques Pepin