Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then the same cooking liquid is used for the rice. Before...
Author: Amanda Hesser
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Author: Amanda Hesser
Author: Molly O'Neill
Author: Melissa Clark
Author: Florence Fabricant
Author: Mark Bittman
For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round of baking parchment along with garlic, herbs and...
Author: David Tanis
Author: Molly O'Neill
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It's a very satisfying and healthy...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
Author: Pierre Franey
Author: Moira Hodgson
Author: Amanda Hesser
Author: Amanda Hesser
Author: Pierre Franey
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
Author: Moira Hodgson
Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto....
Author: Christine Muhlke
In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers' market. The squash in this North African salad is...
Author: Martha Rose Shulman
Author: Marian Burros
Here, olive oil replaces butter for a healthier twist on classic mashed potatoes. Sautéed garlic and rosemary add flavor. Don't forget to season generously with salt and pepper.
Author: Mark Bittman
Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.
Author: Oliver Schwaner-Albright
Author: Molly O'Neill
Author: Pierre Franey
Author: Melissa Clark
Author: Marian Burros
Author: Marian Burros
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta - a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.
Author: Martha Rose Shulman
Author: Molly O'Neill
This caramelized delicata squash purée, adapted from Nathan Myhrvold's multivolume "Modernist Cuisine: The Art and Science of Cooking," is prepared in a pressure cooker. Normally, a pressure cooker wouldn't...
Author: Melissa Clark
Author: Molly O'Neill
Author: Marian Burros
Author: Mark Bittman