Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, "that meal from home...
Author: Sam Sifton
For many alumni, homecoming week at the nation's H.B.C.U.s - historically Black colleges and universities - culminates with day parties and brunches, where waffles are almost always on the menu. These...
Author: Nicole Taylor
I've always loved the combination of wild rice and mushrooms. The wild rice adds great texture to an already "meaty" filling, and also helps to bind it. I top the phyllo dough with some of the rice before...
Author: Martha Rose Shulman
This is my take on a traditional Spanish tortilla, a filled omelet often served in wedges as a tapa. Flawlessly executing the tortilla, seeing that nothing sticks and flipping it over, can be tricky. A...
Author: Florence Fabricant
Author: Mark Bittman
Author: Mark Bittman
Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles...
Author: Martha Rose Shulman