Author: Molly O'Neill
Author: William Grimes
Author: Bryan Miller
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
Author: Florence Fabricant
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles...
Author: Florence Fabricant
If you're looking for a new way to include healthy Brussels sprouts in your diet, look no farther than this tantalizing risotto. Like the other cruciferous vegetables, Brussels sprouts are loaded with...
Author: Martha Rose Shulman
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose,...
Author: Martha Rose Shulman
Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it's the flavor and texture of this new sprout that have gotten me hooked. If you've...
Author: Martha Rose Shulman
Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor....
Author: Melissa Clark
Author: Jacques Pepin
Author: Pierre Franey
The New York City Greenmarket Web site has a handy table that shows what's available during each month of the year. It tells me, for example, that fresh beets are available from June through November,...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Florence Fabricant
Author: Mark Bittman
Author: David Tanis
Author: Mark Bittman
Author: Moira Hodgson
Author: Molly O'Neill
The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she's right: the rich, nutty flavor and chewy texture make for a very satisfying meal. The trick to successful fried rice,...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: James Prosek
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
This is just one of many versions of a classic Iranian frittata filled with fresh herbs and walnuts. Some versions include dried rose petals, which perfume the frittata. I've substituted a drop of rose...
Author: Martha Rose Shulman
Author: Julia Reed
Author: Molly O'Neill
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables...
Author: Martha Rose Shulman
Author: Christine Muhlke
Author: Moira Hodgson
Author: Florence Fabricant
Author: Mark Bittman
Author: Mark Bittman
Author: Florence Fabricant
Author: Melissa Clark
Author: Alex Witchel
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern seasoning made with toasted nuts (or in some...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Mark Bittman
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
Author: Mark Bittman
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it...
Author: Martha Rose Shulman
Author: Pierre Franey