Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique...
Author: David Tanis
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water...
Author: Martha Rose Shulman
There are many recipes for the iconic Turkish eggplant dish, Imam Bayildi. Most call for much more olive oil than this recipe does. There's quite a bit in this one, but it's a much lighter dish than the...
Author: Martha Rose Shulman
I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It...
Author: Martha Rose Shulman
Author: Bryan Miller And Pierre Franey
Author: Patricia Wells
This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green...
Author: C.J. Chivers
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Author: Martha Rose Shulman
Author: Sara Dickerman
This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see this preparation in southern Italy (it's good over...
Author: Mark Bittman
Back in 2013, David Tanis learned to make several versions of empanadas from his friend Fernando Trocca, an Argentine chef, including one filled with sweet corn. Here, Mr. Tanis uses potatoes, peppers...
Author: David Tanis
Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer's eggplant and tomatoes. You can use an...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Barbara Kafka
At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well...
Author: Sam Sifton
I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make a farro risotto and the grains took forever to become...
Author: Martha Rose Shulman
Cauliflower is a great vegetable to use in a burger, because it breaks down nicely so that it can be mashed along with potatoes to form a burger that stays together. I have always loved seasoning this...
Author: Martha Rose Shulman
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work...
Author: Martha Rose Shulman
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce...
Author: Martha Rose Shulman