When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs...
Author: Julia Moskin
These pretzels, called laugenbrezeln, take a bit of planning and time. But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels...
Author: Julia Moskin
The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding...
Author: Florence Fabricant
Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather...
Author: William Norwich
Author: Bryan Miller
Author: Daniel Patterson
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Barbara Kafka
Author: Jennifer Steinhauer
Some people might call my tomato terrine a tomato pudding, but it is more a salad, with very thin layers of highly seasoned tomato slices and bread. It's the perfect first course in summer. For this salad,...
Author: Michel Richard
Author: Florence Fabricant
Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the...
Author: William Norwich
Author: Craig Claiborne
Author: Jennifer Steinhauer
Author: Craig Claiborne
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs...
Author: Julia Moskin
Author: Barbara Kafka
Author: Pierre Franey