Author: Pierre Franey
Author: Joanna Pruess
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out. So I cooked up some short-grain brown rice and stirred it in toward...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste...
Author: Mark Bittman
Author: Kent Black
Author: Marian Burros
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
This recipe takes a nursery-food staple of the sort that both high American WASPs and low British aristocrats popularized in the middle of the last century and outfits it with culinary pearls and diamonds:...
Author: Sam Sifton
Author: Nancy Harmon Jenkins
Author: Bryan Miller
Author: Molly O'Neill
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird. (The thighs, which needs more cooking time, are pressed...
Author: Melissa Clark
Author: Craig Claiborne
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year. His secret weapon, a deeply flavored slurry of sherry, saffron and other...
Author: John Willoughby
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Alex Witchel
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Trish Hall
Author: Florence Fabricant
Author: John Willoughby
Author: Molly O'Neill
If you don't want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below). It's delicious either way. Because of the moisture in the kohlrabi, your...
Author: Martha Rose Shulman
This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta. The vegetables are bound with a rich béchamel laced with grated...
Author: Melissa Clark
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general...
Author: Sam Sifton
Author: Regina Schrambling
Author: Elaine Louie
Author: Mark Bittman
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Lucian K. Truscott IV
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Green garlic and luscious spinach are both in abundance in the markets right now. If you can't find soba (buckwheat noodles), you can serve the stir-fry with brown rice or other grains.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Craig Claiborne
Meatloaf can be casual, for a weeknight dinner, or fancy, for a Sunday feast. It can be made of turkey or beef, pork or veal. It is relatively cheap to make and, when combined with mashed potatoes, provides...
Author: Florence Fabricant