As with most ethnic foods, bagels are prepared differently from city to city, community to community. But the special appeal of Montreal bagels draws even those accustomed to the New York variety. Montreal...
Author: Marcy Goldman-Posluns
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted,...
Author: Joan Nathan
Author: Joan Nathan
In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence....
Author: Steven Raichlen
This recipe is a flatbread that's somewhere between a Middle Eastern-style pita and an Indian naan. Like most leavened breads, this one consists primarily of flour, water and yeast. And, like any leavened...
Author: Mark Bittman
Author: Guy Savoy
Author: Bryan Miller And Pierre Franey
Like other commonplace ingredients, beans too often fail to get their culinary due. Prepared with a little care, they can be as good in their own way as caviar, with subtly distinct, satisfyingly earthy...
Author: John Willoughby
This recipe is a project that can be time- and labor-intensive. You need to dig a hole in your yard and build a fire in that hole to cook the beans. An important note: Failing to dig the hole, and using...
Author: John Willoughby
Author: Molly O'Neill
Author: Molly O'Neill
This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it. So-called because of the veins created by the cream in its vortex, which...
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Molly O'Neill
Author: Liz Smith
Author: Molly O'Neill
Author: Pierre Franey
Author: Steven Raichlen
Author: Mark Bittman
Author: Jacques Pepin
Author: Ann Hodgman
Author: Molly O'Neill
Author: Marian Burros
Author: Christopher Idone
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Christine Muhlke
Author: Amanda Hesser
Author: Jeannette Ferrary
Author: Suzanne Hamlin
Author: Florence Fabricant
Author: Moira Hodgson
Author: Molly O'Neill
Author: Moira Hodgson
Author: Craig Claiborne
Author: Molly O'Neill
Author: Craig Claiborne
Author: Jacques Pepin
This recipe is a flatbread that's somewhere between a Middle Eastern-style pita and an Indian naan. Like most leavened breads, this one consists primarily of flour, water and yeast. And, like any leavened...
Author: Mark Bittman
Author: Amanda Hesser
Author: Christine Muhlke