In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly...
Author: Matt Lee And Ted Lee
Author: Mark Bittman
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a...
Author: David Tanis
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Author: Julia Moskin
Author: Glenn Collins
A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed...
Author: Tara Parker-Pope
Author: Moira Hodgson
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's...
Author: Sara Dickerman
A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark...
Author: Melissa Clark
Author: Mark Bittman
These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the second, hotter frying crisps. Roman cimaroli or...
Author: Joan Nathan
Author: Marian Burros
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that's the only...
Author: John Willoughby And Chris Schlesinger
Author: Pierre Franey
Author: Julia Moskin
Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio...
Author: Mark Bittman
Author: Pilar Viladas
These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment. Hot, salty and crunchy: They can be devoured in one or two bites. To make them, combine...
Author: Melissa Clark
This is much like pissaladière, the Provençal onion tart. It's a perfect time of year to make it, with sweet spring onions in abundance in the markets.
Author: Martha Rose Shulman
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these...
Author: Nigella Lawson
Author: Mark Bittman
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts - a mixture that symbolizes the mortar with...
Author: Joan Nathan
Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished...
Author: Melissa Clark
Author: Molly O'Neill
Author: Trish Hall
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a...
Author: Mark Bittman
Author: David Tanis
Author: Julia Moskin
Author: Marian Burros
Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge....
Author: Florence Fabricant
Author: Mark Bittman
Author: Molly O'Neill
Author: Florence Fabricant
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street food. Ceviche is almost always so astringent that...
Author: Jonathan Reynolds
Author: Marian Burros
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks...
Author: Mark Bittman
Author: Steven Raichlen
This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I've even...
Author: Martha Rose Shulman
Korokke, or Japanese croquettes, are comforting oval-shaped staples. The dish was introduced to Japan in the late 1800s and is said to have descended from French croquettes. Now, you're as likely to find...
Author: Bryan Washington
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Daniel Patterson
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little...
Author: Tara Parker-Pope
Author: Molly O'Neill
Author: Molly O'Neill
Author: Linda Wells
Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with...
Author: David Tanis
Author: Molly O'Neill
Author: Bryan Miller
Author: Elaine Louie