Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Author: Mark Bittman
Author: Barbara Kafka
Author: Florence Fabricant
Author: Moira Hodgson
it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.
Author: Molly O'Neill
Author: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.
Author: Julia Moskin
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
I enjoy wild mushrooms, but I happen to like ordinary white button mushrooms, too; the cultivated kind, the ones that are also called champignons de Paris (especially by the French). I suppose they are...
Author: David Tanis
Author: Jonathan Reynolds
I have a weakness for any kind of coleslaw, which I'm happy to eat for lunch every day. This one is especially nice with a little feta sprinkled on top.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Moira Hodgson
Author: Pierre Franey
Author: Mark Bittman
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Pierre Franey
Author: Amanda Hesser
This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.
Author: Molly O'Neill
Author: Pierre Franey
Author: Joan Nathan
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
This dish can be prepared, in part, one day ahead and refrigerated.
Author: Marian Burros
Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They're sturdy enough to withstand additional cooking without falling apart. Even after a 20-minute sizzle in...
Author: Mark Bittman
Author: Pierre Franey
Author: Molly O'Neill
Author: Craig Claiborne
Author: Pierre Franey
Author: Craig Claiborne
Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often "grated" into boiling water on a spaetzle maker,...
Author: Mark Bittman
Author: Pierre Franey