Author: Barbara Kafka
Author: Barbara Kafka
Author: Melissa Fernandez
This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five...
Author: Julia Moskin
Author: Barbara Kafka
Author: Julia Moskin
Here is a tangy homemade alternative to the stuff in the bottle. It comes together in five minutes, and you can follow Julia Child's lead and tart it up with a little mustard, or not. Either way, any fried...
Author: Amanda Hesser
Author: Mark Bittman
Author: Marian Burros
Author: David Tanis
This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to...
Author: Melissa Clark
Don't limit your use of miso to soup! It makes for a fantastic compound butter. It's terrific cut with mirin and slathered over chicken. And here, stirred into mayonnaise, it becomes a consciousness-expanding...
Author: Mark Bittman
Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.
Author: Jane Sigal
Author: Florence Fabricant
Author: Jeff Gordinier
Author: Barbara Kafka
Author: Julia Moskin
Author: Marian Burros
Author: Melissa Clark
Author: Barbara Kafka
Author: Kim Severson
Author: Melissa Clark
Porterhouse steaks and béarnaise sauce seem to have a natural affinity, with the sauce's tarragon taste playing off the meat's texture. Sop up the rest of this tangy concoction with potatoes and a crusty...
Author: Pierre Franey
Author: Bryan Miller
Hellmann's is a fine product. But homemade mayonnaise is something entirely different. It is perfectly delicious spread on sandwiches, but it can also become the foundation of a more complex dipping sauce...
Author: Amanda Hesser
Author: David Tanis
Miso butterscotch sounds like dessert - and indeed can be - but it is better imagined as a step beyond the caramel sauce you may know from Vietnamese cooking. Use it on poached pears or apples; as a marinade...
Author: Mark Bittman
Author: Mark Bittman
Bartenders are increasingly using fresh flowers for cocktails, and they sometimes also flavor syrups with them, like this lavender-and-rose-water simple syrup that sweetens the lime juice, mint leaves...
Author: Laura M. Holson
Author: Mark Bittman
Author: Barbara Kafka
Author: Bill Yosses
Author: Mark Bittman
New-crop apples (that is, ones just picked) don't necessarily make it to supermarkets, where the general rule is to stock four or five dependable varieties that travel well. Those may come from eastern...
Author: David Tanis
Author: Julia Moskin
This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to...
Author: Melissa Clark
This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five...
Author: Julia Moskin
Author: Julia Moskin
Author: Julia Moskin