The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction...
Author: Mark Bittman
Author: Marian Burros
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe. Toasting and then grinding the spices - peppercorns,...
Author: John Willoughby And Chris Schlesinger
Author: Florence Fabricant
Author: Elaine Louie
A simple and elegant way to serve asparagus, this dish makes a great main course for a vegetarian dinner party. It can be assembled ahead of time and baked just before serving.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Melissa Clark
Author: David Tanis
Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known...
Author: Mark Bittman
Author: Florence Fabricant
Author: Melissa Clark
Author: Bryan Miller And Pierre Franey
Author: Ariel Kaminer
Here is a surprising vegetarian option for the backyard barbecue. The saltiness of the cheese cuts the sweetness of the watermelon. The burger gets its savory nature from the grill and a hit of onion.
Author: Mark Bittman
Here is a fast, delicious one-pan supper that could not be simpler, or tastier. Just coat your ingredients with a generous amount of olive oil, seasoning well with kosher salt and freshly ground black...
Author: Melissa Clark
Author: Amanda Hesser