This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice...
Author: Martha Rose Shulman
I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.
Author: Martha Rose Shulman
Author: Jane Sigal
Author: Melissa Clark
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
If you're looking for a new way to include healthy Brussels sprouts in your diet, look no farther than this tantalizing risotto. Like the other cruciferous vegetables, Brussels sprouts are loaded with...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Melissa Clark
Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it's the flavor and texture of this new sprout that have gotten me hooked. If you've...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Elaine Louie
This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial to the enjoyment of a grilled salad. And by...
Author: Sam Sifton
Author: Florence Fabricant
These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in "Jerusalem, a Cookbook," by Yotam Ottolenghi and Sami...
Author: Martha Rose Shulman
Author: Christine Muhlke
Author: Amanda Hesser
Author: Molly O'Neill
Author: Mark Bittman
Author: Mimi Sheraton
Author: Pierre Franey
Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't boiled so long -- just a minute or two - that...
Author: Martha Rose Shulman
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour,...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Marian Burros
The idea for this comes from Deborah Madison's Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, "Vegetable Literacy," which explores vegetables from 12 families of the vegetable...
Author: Martha Rose Shulman
Author: Mark Bittman
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Florence Fabricant
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose,...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Molly O'Neill
Author: Bryan Miller And Pierre Franey
Author: Molly O'Neill
This pizza has a full-flavored, crackerlike crust with a pleasing if slight chew.
Author: Melissa Clark
Author: Mark Bittman
Author: Melissa Clark
Author: Moira Hodgson
Author: Pierre Franey
Author: Molly O'Neill
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
Author: Martha Rose Shulman
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly...
Author: Martha Rose Shulman