Author: Mark Bittman
Author: Marian Burros
Author: Linda Wells
Author: Moira Hodgson
This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about...
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
This recipe, adapted from Alon Shaya of Domenica Restaurant, an Italian restaurant in New Orleans, plays on traditional haroseth. Moscato wine takes the place of Manischewitz, and hazelnuts for almonds....
Author: Joan Nathan
Author: Leslie Land
Author: William Norwich
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Amanda Hesser
Author: Florence Fabricant
For those who have sworn off mashed potatoes because of the carbohydrates and fats, and for those who cannot eat wheat and so have said good-bye to pasta, polenta may be just the thing. Polenta is a delicious...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Craig Claiborne
Author: Pierre Franey
A good cornbread recipe is an essential part of any good Southern kitchen. Here, Sean Brock of Husk restaurant in Charleston, S.C., uses a specific grind and brand of cornmeal to create a fluffy texture,...
Author: The New York Times
Author: Pierre Franey
Author: Barbara Kafka
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.
Author: Martha Rose Shulman
Author: Julia Moskin
Author: Pierre Franey
Author: Pierre Franey
Author: Nancy Harmon Jenkins