To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it's really soft, almost melting. (If there's...
Author: Mark Bittman
Author: Julia Moskin
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork. The interior is a riff on a kale salad run through with croutons, dried cranberries,...
Author: Sam Sifton
Author: Florence Fabricant
Author: Molly O'Neill
Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.
Author: Florence Fabricant
Author: Marian Burros
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Author: Martha Rose Shulman
Craig Claiborne brought this recipe to The Times in a 1981 article about the late Roger Vergé, a founding father of nouvelle cuisine. This is an adaptation of Mr. Vergé's dish. It requires a little time,...
Author: Craig Claiborne
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove. This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices...
Author: Martha Rose Shulman
Author: Moira Hodgson
Rich Torrisi developed this intense and terrific recipe for the menu at Dirty French, one of a number of chic restaurants in downtown Manhattan that he runs with Mario Carbone. It is on one hand a simple...
Author: Mark Bittman
Author: Molly O'Neill
Finally, a way to make something as comforting as an Italian rice risotto using farro. The chef Barry Maiden revealed this ingenious method to me. Soak the farro, drain and then crack the grains slightly...
Author: Martha Rose Shulman
A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward vegetarian chili, one that is a favorite...
Author: Martha Rose Shulman
This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.
Author: Julia Moskin
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco...
Author: Martha Rose Shulman
This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash....
Author: Martha Rose Shulman