Author: Molly O'Neill
Author: Molly O'Neill
Ever since I had a reaction called pine mouth to imported Asian pine nuts, I've been wary of using pine nuts unless I know that they're the Mediterranean variety. And I'm finding it increasingly difficult...
Author: Martha Rose Shulman
Author: Mark Bittman
In April, I found piles of baby leeks, red spring onions, amaranth and green garlic at one stand at the local farmers' market. I bought some of each on impulse, and this dish is what became of them. Amaranth...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: William Grimes
Author: Moira Hodgson
Author: Molly O'Neill
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn't have some of the traditional ingredients...
Author: Martha Rose Shulman
This pizza has a full-flavored, crackerlike crust with a pleasing if slight chew.
Author: Melissa Clark
Author: Molly O'Neill
You can marinate the meat ahead of time or, in a pinch, make it while the eggplant roasts. Use half the marinade to slather the meat and to the rest, add almonds, dates and cilantro, and spread that over...
Author: Melissa Clark
Tart rhubarb meets earthy chicken livers in this unlikely savory pairing. The chicken livers cook quickly, in minutes, in fact. Keep an eye on them to make sure the insides stay pink, then tuck them into...
Author: Florence Fabricant
Author: Molly O'Neill
I started out with the idea of making something like the traditional niçoise salad in a bun called pan bagnat, and using aioli to dress it. But whole-wheat pitas had just been delivered to my Iranian...
Author: Martha Rose Shulman
Author: Marian Burros
This dish is, in effect, a deconstructed New England codfish cake but made with fresh, not salt, cod and with parsnip purée rather than mashed potato. The flavorings, however, are the same.
Author: Jason Epstein
Chef Ana Sortun, a chef who has a wonderful restaurant in Cambridge called Oleana, presented a delicious carrot "shawarma" at the recent Worlds of Healthy Flavors conference at the Culinary Institute of...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Jacques Pepin
This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant,...
Author: Marian Burros
Author: Nigella Lawson
Author: Molly O'Neill
Author: Moira Hodgson
Author: Molly O'Neill
Author: Nigella Lawson
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped...
Author: David Tanis
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My...
Author: Martha Rose Shulman
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
Author: Melissa Clark
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying...
Author: Martha Rose Shulman
Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of...
Author: David Tanis
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing...
Author: Martha Rose Shulman
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have...
Author: Melissa Clark
Author: Moira Hodgson
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before they're used, a process that brings up their aromatics...
Author: John Willoughby And Chris Schlesinger
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You...
Author: Melissa Clark
Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.
Author: Jason Epstein
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls...
Author: Mark Bittman
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly...
Author: Martha Rose Shulman
Author: Kay Rentschler
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
Author: Jacques Pepin
Author: David Tanis
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that...
Author: Julia Moskin