Author: Moira Hodgson
Author: Marian Burros
These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in "Jerusalem, a Cookbook," by Yotam Ottolenghi and Sami...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice...
Author: Martha Rose Shulman
Author: Craig Claiborne
I used a beautiful green I'd never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly...
Author: Martha Rose Shulman
Author: Jane Sigal
Author: Florence Fabricant
Author: Mimi Sheraton
Author: Elaine Louie
Author: Mark Bittman
Author: Florence Fabricant
This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial to the enjoyment of a grilled salad. And by...
Author: Sam Sifton
Author: Molly O'Neill
There is a recipe for lox chowder in Mark Russ Federman's charming memoir of his family's appetizing business on the Lower East Side of Manhattan: "Russ & Daughters: Reflections and Recipes From the House...
Author: Sam Sifton
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.
Author: Martha Rose Shulman
Author: Regina Schrambling
Author: Molly O'Neill
Author: Fran Schumer
You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Moira Hodgson
Author: Melissa Clark
Author: Marian Burros
A recipe for stuffed trout with porter sauce.
Author: Florence Fabricant
Author: Christine Muhlke
Author: Mark Bittman
Author: Jacques Pepin
Author: Moira Hodgson
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour,...
Author: Martha Rose Shulman
Author: Bryan Miller And Pierre Franey
The idea for this comes from Deborah Madison's Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, "Vegetable Literacy," which explores vegetables from 12 families of the vegetable...
Author: Martha Rose Shulman
Zucchini remains in the farmers' markets into the fall. Even if you can't find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days may be cooler now, but the dish will remind you...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Craig Claiborne
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson