This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and...
Author: Pierre Franey
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears...
Author: David Tanis
Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to...
Author: Julia Moskin
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots...
Author: Mark Bittman
Roast asparagus this way and it becomes positively juicy. You'd think one pound would be enough for four people, but in my experience the thick stalks - the best kind to use - are really irresistible....
Author: Martha Rose Shulman
Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme...
Author: Melissa Clark
This is a wonderfully simple, snappy side dish, and it welcomes variations. Try a little lemon zest, sauteed onion or white wine mixed in.
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the...
Author: Amanda Hesser
My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven,...
Author: Martha Rose Shulman
Author: Bryan Miller
When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro. In either case remember to add a good pinch...
Author: Nigella Lawson
Author: Pierre Franey
Author: Jill Santopietro
A perfectly cooked pot of plain white rice is a beautiful thing indeed. But basmati rice that's been cooked in a mixture of chicken broth and coconut milk then seasoned with a little chopped fresh ginger...
Author: Amanda Hesser
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Moira Hodgson
Author: Molly O'Neill
Author: Moira Hodgson
Author: Robert Farrar Capon
Author: Pete Wells
Author: Pierre Franey
Author: Bryan Miller And Pierre Franey
Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season,...
Author: David Tanis
Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect...
Author: Mark Bittman
Author: Marian Burros
Author: Moira Hodgson
Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand...
Author: Martha Rose Shulman
Author: Pierre Franey
This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked...
Author: Barbara Kafka
Author: Pierre Franey
Author: Barbara Kafka
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Pierre Franey
This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating as attentively and movingly as any author I know,"...
Author: Pete Wells
Author: Pierre Franey
Author: Pierre Franey
This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold sliced pork, chicken or duck.
Author: Molly O'Neill