In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at all. It is delicious either way, with a complex,...
Author: Martha Rose Shulman
You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps for a few days and has so many applications. After...
Author: Ali Slagle
Easily the most popular classic Puerto Rican dish, mofongo is flavorful, satisfying and layered with history. The ingredients and process reference the island's Indigenous and African roots alongside Spanish...
Author: Von Diaz
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps...
Author: Martha Rose Shulman
While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta's creamy nature means it's easy to make without butter or cheese. Nutritional yeast, when...
Author: Lidey Heuck
Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt...
Author: Ali Slagle
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a...
Author: Melissa Clark
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this - I have used a number of...
Author: Martha Rose Shulman
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in...
Author: Melissa Clark
Sweet potato and sweet corn are combined with curry leaves and spices in these savory cakes, meant to be served alongside a creamy pistachio-yogurt sauce. For best results, you'll want to get as much liquid...
Author: Nik Sharma
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has...
Author: Martha Rose Shulman
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here - ringan is the Gujarati term for eggplant - are stuffed with a chunky...
Author: The New York Times
Author: Martha Rose Shulman
Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with...
Author: Martha Rose Shulman
This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements. Escarole goes by a few names, including broad-leafed endive and Batavia endive. (In France it is...
Author: Martha Rose Shulman
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a...
Author: Melissa Clark
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional: Usually, the alliums are stewed more slowly in...
Author: Melissa Clark
In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at all. It is delicious either way, with a complex,...
Author: Martha Rose Shulman
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this - I have used a number of...
Author: Martha Rose Shulman
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has...
Author: Martha Rose Shulman
This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements. Escarole goes by a few names, including broad-leafed endive and Batavia endive. (In France it is...
Author: Martha Rose Shulman