Author: Pierre Franey
These potatoes are beloved by children and adults alike, and they are very easy to make. Just cube the potatoes (don't bother to peel) and tumble them into a pan. Pour on the olive oil, sprinkle the oregano,...
Author: Nigella Lawson
Author: Molly O'Neill
Author: Florence Fabricant
Author: Jacques Pepin
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil - usually with tomatoes, onions and one or two other ingredients - until they have almost lost their shape. Then...
Author: John Willoughby
Author: John Willoughby
Biscuit recipes don't vary much. Usually, the difference between a good biscuit and a great one is technique. Scott Peacock honed the technique taught to him by the great Southern cook Edna Lewis while...
Author: Christine Muhlke
Author: John Willoughby
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Christopher Idone
Author: Molly O'Neill
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you're looking to get ahead with your meal, you can...
Author: Martha Rose Shulman
When summer produce is in stock, there's no better use than a simple gratin. Back in 1987, Pierre Franey considered it an exemplary side dish to a meal of grilled salmon with shrimp. Most of the work here...
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill