Author: Trish Hall
Author: Mark Bittman
There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like...
Author: Martha Rose Shulman
You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It's a simple hors d'oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Mark Bittman
Author: Pierre Franey
Author: Joan Nathan
The purchase of an electric deep fryer inspired a backyard deep-frying shindig. For this recipe, I got the crunchiest results from a classic flour/egg/bread-crumb method. Dip the food in flour, then in...
Author: Melissa Clark
Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find....
Author: Sam Sifton
Author: Moira Hodgson
Author: David Tanis
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the...
Author: Melissa Clark
Author: Moira Hodgson
This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter...
Author: Mark Bittman
Author: Liz Logan
Author: Trish Hall
Author: Moira Hodgson
This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Marian Burros
Author: Mark Bittman
Author: David Tanis
Author: Florence Fabricant
Author: Mark Bittman
Author: John Willoughby
Author: Mark Bittman
Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
Author: Martha Rose Shulman
Author: Florence Fabricant
This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess of the avocado in this elegant but easy dish.
Author: Molly O'Neill
Author: Marian Burros
Author: Moira Hodgson
Author: Marian Burros
Author: Craig Claiborne
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Author: Martha Rose Shulman
Author: Florence Fabricant
I'm usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to offer a sweet snack for the holidays. I realized...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Florence Fabricant
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
Author: Molly O'Neill
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by...
Author: Sam Sifton
Author: Molly O'Neill
Author: Marian Burros
Author: Craig Claiborne