Author: Nancy Harmon Jenkins
Author: Moira Hodgson
Author: Marian Burros
What to do about seafood? Nutritionists say we should eat more, that many types of fish are nutritious and contain fats that seem to protect the heart. I know from experience that many of them can make...
Author: Martha Rose Shulman
Author: Marialisa Calta
Author: Enid Nemy
Author: Bryan Miller And Pierre Franey
The ingredient that identifies this dish as nicoise is, of course, olives, and in this recipe there are both green and red. Tomatoes are also essential to nicoise cooking, as are olive oil and garlic....
Author: Pierre Franey
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation's emergence from British rule. The skin is fried into a lacquered mahogany. The meat...
Author: Sam Sifton
Author: Florence Fabricant
Author: Alex Ward
This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs...
Author: Melissa Clark
Author: Marian Burros
This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as...
Author: Sam Sifton
Here's a Tex-Mex dish of great distinction, taken from the version served at the old El Jardin restaurant in Houston. The recipe offers extremely good instruction on roasting the peppers, information that...
Author: Joe Drape
Author: Moira Hodgson
Author: Jonathan Reynolds
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Moira Hodgson
Author: Thomas Vinciguerra
This is a typical Greek summer pie, filled with fragrant herbs and grated zucchini. I like to make it with phyllo dough, but it's also delicious in a yeasted olive oil crust.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Trish Hall
Author: Craig Claiborne
Author: Marian Burros
Author: Pierre Franey
Author: Linda Wells
Author: Marian Burros
Author: Kathleen Beckett-Young
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are...
Author: Andrew Scrivani
Author: Elka Gilmore
Author: Robert Farrar Capon
Author: Bryan Miller
Author: Moira Hodgson
Author: Molly O'Neill
Author: Moira Hodgson
This hearty vegetarian dish, served with couscous, can be made ahead and uses the bounty of vegetables from late summer and early fall. And when the weather turns cold and winter rolls in, canned tomatoes...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Pierre Franey