Author: Christine Muhlke
When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don't really need to bake as often, but I've never gotten bread...
Author: Martha Rose Shulman
This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour.
Author: Martha Rose Shulman
Author: Maura Egan
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools...
Author: Melissa Clark
Author: Florence Fabricant
Author: Mark Bittman
Author: Molly O'Neill
I didn't know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with...
Author: Martha Rose Shulman
Author: Bryan Miller
Author: Mitchell Owens
Author: Molly O'Neill
When I first prepared the cauliflower, it didn't do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Craig Claiborne