I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one. You can also finish them in the oven.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Robert Farrar Capon
Author: Amanda Hesser
Author: Moira Hodgson
Author: Sara Ann Friedman
Author: Robert Farrar Capon
Author: Moira Hodgson
Author: Pierre Franey
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Moira Hodgson
Author: Pierre Franey
Sin-sul-lo is a Korean soup of many ingredients, served in a round, cylindrical bowl surrounding a funnel that serves as a chimney. It may be one large pot to serve many or individual pots at each place...
Author: Craig Claiborne
Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found...
Author: Craig Claiborne
Author: Molly O'Neill
Author: Eric Asimov
I love finding things to do with broccoli stems. I find that allowing the cabbage mixture to sit for 10 to 15 minutes before forming the latkes allows the cabbage to soften a bit, and the latkes hold together...
Author: Martha Rose Shulman
Author: Moira Hodgson
I have thought a lot about fried chicken because Americans love it. The idea for a potato crust on it came to me from frozen Tater Tots. I loved their crunch and thought if I coated the chicken with potatoes...
Author: Michel Richard
Author: Molly O'Neill
Author: Craig Claiborne
Author: David Tanis
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas. The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog. It has since spread...
Author: Mark Bittman And Sam Sifton
Author: Molly O'Neill
Author: Pierre Franey
Author: William Norwich
This recipe comes from Diane St. Clair, a dairy farmer in Vermont. It uses a buttermilk marinade both to flavor the meat and to tenderize it slightly. A wet rub of mustard and savory gets slathered onto...
Author: Julia Moskin
Author: Marian Burros
Author: David Tanis
Author: Mark Bittman
The duck meat is meant to be simmered well ahead of the final cooking, so this recipe can be prepared several days ahead. (In the process, a bonus broth is achieved, some of which is used to make the sauce....
Author: David Tanis
Author: Florence Fabricant
Author: Joanna Pruess
Author: Pierre Franey
Author: Oliver Schwaner-Albright
Author: Mark Bittman
You can get carrots and leeks year 'round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers' markets, and they're perfect for this risotto.
Author: Martha Rose Shulman
Author: Eileen Yin-Fei Lo
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Nigella Lawson
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
This is a dramatic dish, like a molded eggplant parmesan inside a double crust. It makes a great vegetarian dinner party main dish.
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
This involtini is one of the dishes you'll find yourself making again and again in some style or other. Slice eggplant thinly, then oil and grill it. The vegetable's oily blandness is perfectly countered...
Author: Nigella Lawson