Author: Marian Burros
Author: Molly O'Neill
"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and...
Author: Pierre Franey
This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
Author: Martha Rose Shulman
The star of this pesto is the garlic plant's underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts....
Author: Jeff Schwarz And Greg Kessler
Author: Molly O'Neill
Author: Pierre Franey
Reader's Digest, as homey as it gets, took me by surprise with an international lineup of recipes in its "30 Minute Cookbook." I gave its recipe for salmon with lime-herb butter a try, partly because keeping...
Author: William Grimes
Author: Molly O'Neill
This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the...
Author: Martha Rose Shulman
Author: Marian Burros
With the coconut milk, the preroasted turkey and the fresh spinach, there's plenty of flavor in this little stew. Plenty of ease, too; the whole thing (including the rice you probably want to serve it...
Author: Mark Bittman
Author: Pierre Franey
Clarified butter can withstand heat without burning for a longer period and at a higher temperature than whole, nonclarified butter, making it ideal for pan-frying. Clarifying is a relatively simple process...
Author: Melissa Clark
Author: Marian Burros
Mixing diced jalapeños into a classic brown butter makes for a delightfully bright accompaniment for steamed clams or lobster. The mixture can be used on corn bread to great effect as well. You can easily...
Author: Sam Sifton
Author: David Tanis
Miso, a paste made from fermented soybeans and grains, has a rich, salty and complex flavor. It's high in B vitamins, protein and manganese, as well as many phytonutrients that are believed to have antioxidant...
Author: Martha Rose Shulman
Author: Joan Nathan
This refreshing creation by Nick Detrich was the best-selling drink at his New Orleans bar, Cane & Table, in 2014. The recognizably tiki-esque mélange of rum and fruit juices is given a delightfully sharp...
Author: Robert Simonson
Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks - and need few frills. This recipe comes together in less than 15 minutes and tops raw scallops with an...
Author: Mark Bittman
Here's a cocktail that's both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves. Juice the clementines...
Author: Rosie Schaap
Author: Marian Burros
Author: Moria Hodgson
With the coconut milk, the preroasted turkey and the fresh spinach, there's plenty of flavor in this little stew. Plenty of ease, too; the whole thing (including the rice you probably want to serve it...
Author: Mark Bittman
"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and...
Author: Pierre Franey
The star of this pesto is the garlic plant's underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts....
Author: Jeff Schwarz And Greg Kessler