Preserving food cannot be considered new and trendy, no matter how vigorously it's rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance...
Author: Julia Moskin
Author: Craig Claiborne And Pierre Franey
Author: William Grimes
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's...
Author: The New York Times
Author: Florence Fabricant
Author: David Tanis
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite. I like it matched with slab-bacon tacos and it is marvelous drizzled...
Author: Sam Sifton
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn't be simpler: simmer chopped vegetables for 15 minutes in a spiced brine - we use...
Author: Matt Lee And Ted Lee
Author: Marian Burros
Author: Molly O'Neill
Author: Craig Claiborne
Author: Amanda Hesser
Author: Molly O'Neill
Author: Moira Hodgson
Author: Ron Alexander
This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I've called for a single jalapeño. You could use two if you like. Just keep all the flavors in...
Author: Sam Sifton
Author: Barbara Kafka
Author: Molly O'Neill
Author: Muriel Jacobs
Author: Florence Fabricant
Author: Marian Burros
Author: Patricia Wells
Author: Bryan Miller
Author: Regina Schrambling