Author: Moira Hodgson
These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed...
Author: Martha Rose Shulman
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the result of soaking dried porcinis for 30 minutes...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Kim Severson
Author: Molly O'Neill
Author: Moira Hodgson
Having grown up with Pepperidge Farm stuffing, I will always have a weakness for bread stuffing seasoned with sage and thyme, with plenty of chopped onion and celery. I prefer to use 100 percent whole...
Author: Martha Rose Shulman
A fall walk through New York's Greenmarket with Eleven Madison Park's chef, Daniel Humm, brought the idea for this unusual dish. Hot black tea lends a deeper flavor to dried figs, which are scattered with...
Author: Kim Severson
Author: Molly O'Neill
"Everything I do is as authentic as possible, but with my own refinements," the chef Bill Neal told Craig Claiborne in a 1985 profile. Mr. Neal brought his historical approach to Southern cooking to Crook's...
Author: Craig Claiborne
A mass of cornmeal, milk and molasses, baked for hours, this dessert was born of the Puritans' nostalgia for British hasty pudding and their adaptation to the ground-corn porridges of their Native American...
Author: Ligaya Mishan
Author: Elaine Louie
Author: Elaine Louie
This puree is excellent, especially if served immediately after it is prepared. Although we could have used a food mill, we pureed the vegetables in a food processor. If you puree potato only in this manner...
Author: Jacques Pepin
There is an annual color war in our household, with one faction demanding sweet potatoes with marshmallows, the other countering with a potato gratin. I parcook the potatoes in half-and-half before baking...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne
Author: Mark Bittman
A wheatberry is the whole wheat kernel. You can grind it to make flour, but if you boil it like a bean, you're left with a delicious whole grain that has a nutty flavor and pops in your mouth when you...
Author: Tara Parker-Pope
Author: Pierre Franey
Author: Pierre Franey
Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
For the food historian Jessica B. Harris, humble rutabagas laced with rich, smoky bacon fat were the highlight of every childhood Thanksgiving. The ones her mother cooked were sharper than the ones we...
Author: Jessica B. Harris
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
Author: Moira Hodgson
This comforting pudding has a rich, creamy texture, but the only "cream" comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich,...
Author: Martha Rose Shulman
Author: Pierre Franey
The red from the beets will bleed into the white rice in this nutrient-dense risotto. Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.
Author: Martha Rose Shulman
This recipe is a mashup from Rawia Bishara, who has gradually adapted the home cooking of her childhood in Nazareth to the tastes of Brooklynites at her restaurant, Tanoreen. She'd never cooked Brussels...
Author: Julia Moskin
Author: Marian Burros
Author: Pierre Franey
Author: Moira Hodgson
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif.,...
Author: Sam Sifton
Author: Molly O'Neill
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing. But that creamy texture...
Author: Martha Rose Shulman
Kohlrabi, the nutritionist Jonny Bowden writes in his book "The 150 Healthiest Foods on Earth," "looks like a cross between an octopus and a space capsule." That's true, especially if the greens are still...
Author: Martha Rose Shulman
Author: Enid Nemy
The leeks, herbs and lemon juice added at the end of cooking contribute a lightness to this chewy risotto. You can use one herb or a combination. If you've bought a big bunch of flat-leaf parsley and needed...
Author: Martha Rose Shulman