This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess of the avocado in this elegant but easy dish.
Author: Molly O'Neill
This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber rounds also make a fine conduit.
Author: Melissa Clark
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then...
Author: Jacques Pepin
Author: Molly O'Neill
Author: Mark Bittman
Author: Mark Bittman
Author: Barbara Kafka
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Jason Epstein
Author: Marian Burros
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Julia Moskin
I've been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture, because when I used only olive oil, the resulting...
Author: Martha Rose Shulman
Author: Florence Fabricant
I'm usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to offer a sweet snack for the holidays. I realized...
Author: Martha Rose Shulman
Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Amanda Hesser
Author: Sam Sifton
Author: Amanda Hesser
Author: Nicole Mones
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
Author: Marian Burros
You can make your own assortment of crudités depending on what's available and pretty. Here's one example.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: William Grimes
Author: Mark Bittman
Author: Matt Lee And Ted Lee
Author: Nigella Lawson
Author: Jonathan Reynolds
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent...
Author: Pete Wells
Author: Florence Fabricant
Author: Jill Santopietro
Author: Melissa Clark
Author: Gabrielle Hamilton
Author: Marian Burros
Author: Molly O'Neill
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then...
Author: Jacques Pepin
Author: Florence Fabricant
Back in 2009, Julia Moskin spent some time with Christopher Hirsheimer and Melissa Hamilton, the women behind Canal House Cooking. At the time, the two ran their photo and design studio for cookbooks and...
Author: Julia Moskin
Author: Florence Fabricant
Author: Florence Fabricant
Author: Moira Hodgson