Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.
Author: Molly O'Neill
Author: Moira Hodgson
Could these carrots be any easier? You could, of course, throw them in the oven, slathered with oil salt and pepper, or you try Pierre Franey's approach. Here, he slices them, adding salt, pepper, butter,...
Author: Pierre Franey
Garlic, cheese and basil on bread is a classic to go with pasta, but this recipe is made on the grill. With few ingredients (and things to carry), it can be a great addition to a campout or cookout. And,...
Author: Melissa Clark
Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often "grated" into boiling water on a spaetzle maker,...
Author: Mark Bittman
Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy...
Author: Mark Bittman
Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: William Grimes
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Mark Bittman
Author: Julia Reed
Author: Jacques Pepin
Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.
Author: Julia Moskin
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the...
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Joan Nathan
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Aljean Harmetz
Author: Colette Rossant
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Julie Powell
Author: Pierre Franey
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros