Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Double cream turns green and flavoursome chard into something super-indulgent - be sure to mop up all the gruyère sauce with some crusty bread
Author: Barney Desmazery
Author: Sam Sifton
Author: Molly O'Neill
High-heat stir-fries are ideal for peas - either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement the peas' sweetness wonderfully. The method works...
Author: David Tanis
Author: Molly O'Neill
Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze
Author: Sarah Cook
Author: Mark Bittman
Carla Hall's hot chicken recipe begins with a dill pickle brine and ends with an epic dunk in chile oil. Get the recipe on Tasting Table.
Author: Tasting Table Staff
Sometimes the taste of a humble, simple food can be a life-changing event. This recipe, courtesy of Kay Rentschler, creative director of Anson Mills, is a fail-safe method for making the mill's luxuriously...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
This update on a workaday sandwich takes time and work, it's true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you've ever had in your life. You'll need one pound of...
Author: Julia Reed
Author: Nancy Harmon Jenkins
This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken
Author: Barney Desmazery
This is Julia Reed's favorite tuna salad, the one she subsisted on for years as a child, eaten with a fork straight out of a container in her mother's refrigerator. It's an unfussy thing that is exactly...
Author: Julia Reed
Author: Florence Fabricant
Dried mushrooms are reconstituted in hot water. Lettuce and fennel are sweated down in some hot butter in a big, heavy-bottomed pot, then set aside. Onion takes their place, followed by short-grained arborio...
Author: Sam Sifton
Southern field peas come in seemingly endless varieties, the most well known of which are black-eyed peas. For this dish, it's worth seeking out their sister, the pink-eyed purple hull pea that April McGreger,...
Author: Kim Severson
Author: Amanda Hesser
Author: Mark Bittman
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners. It comes from Maria Marlowe, a Times reader in New York,...
Author: Tara Parker-Pope
Author: Dorie Greenspan
When Will Horowitz, a chef and an owner of Ducks Eatery in Manhattan, unveiled his watermelon ham in 2018, he sparked an Instagram revolution, inspiring foodies from as far away as Germany and Japan to...
Author: Steven Raichlen
Author: Marian Burros
Leftovers of this savory polenta - if you have any - can be reheated in a pan, grilled or eaten cold. There are two ways to make this dish. One thing I like best about this savory polenta is that if you...
Author: Martha Rose Shulman
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe. Ms. Richer's father loved kasha and died on Thanksgiving more than a decade...
Author: Tara Parker-Pope
Chef Matthew Jennings's rich New England chowder is loaded with fresh corn and littleneck clams.
Author: Tasting Table Staff
Author: Molly O'Neill
Update cauliflower cheese by topping cauliflower steaks with prosciutto and melted gruyère and taleggio cheese, to serve solo or as a side dish. It's quicker to cook, too
Author: Diana Henry
This is Julia Reed's favorite tuna salad, the one she subsisted on for years as a child, eaten with a fork straight out of a container in her mother's refrigerator. It's an unfussy thing that is exactly...
Author: Julia Reed
This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken
Author: Barney Desmazery
High-heat stir-fries are ideal for peas - either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement the peas' sweetness wonderfully. The method works...
Author: David Tanis
Update cauliflower cheese by topping cauliflower steaks with prosciutto and melted gruyère and taleggio cheese, to serve solo or as a side dish. It's quicker to cook, too
Author: Diana Henry
A batter made from rice flour and white wine is the secret to this fritto misto recipe from Matt Gallaher of Emilia in Knoxville, Tennessee.
Author: Tasting Table Staff