The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Moira Hodgson
Author: Melissa Clark
Author: Florence Fabricant
Supplì al telefono are rice balls stuffed with ground meat and mozzarella, then breaded and fried. They are a classic Roman snack. Serve them as an appetizer, and pair them with an aperitif like Prosecco...
Author: Alex Witchel
Author: Joan Nathan
Here's something a little unusual to do with the ramps that pop up at the farmers' market in the spring. Sauté them with some potatoes in bacon fat - always a good idea - and then simmer in chicken broth...
Author: Kim Severson
Author: Mark Bittman
Author: Florence Fabricant
Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it's hearty enough for a meal at almost any time...
Author: Sam Sifton
Author: Molly O'Neill
Author: Craig Claiborne
Author: R. W. Apple Jr.
Author: Mark Bittman
Author: Jill Santopietro
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Paula Wolfert
Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs under the ribs and close to the back bone, and as such is, in a...
Author: Gabrielle Hamilton
Author: Molly O'Neill
Author: Julia Reed
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Florence Fabricant
Author: Frank J. Prial
Author: Molly O'Neill
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
Author: Eric V. Copage
Author: Amanda Hesser