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
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
Author: Mark Bittman
Author: Glenn Collins
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Author: Julia Moskin
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: Mark Bittman
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
Author: Marian Burros
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
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
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: Julia Moskin
Author: Pierre Franey
Author: Mark Bittman
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
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
Author: Pilar Viladas
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
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
Author: Molly O'Neill
Author: David Tanis
Author: Trish Hall
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: Julia Moskin
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
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: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
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
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: Molly O'Neill
Author: Steven Raichlen
Author: Marian Burros
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: Florence Fabricant
Author: Marian Burros
Author: Elaine Louie
Author: Daniel Patterson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Bryan Miller
Author: Jonathan Reynolds
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: Rachel L. Swarns
Author: Moira Hodgson