Author: Linda Wells
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
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
Author: Molly O'Neill
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
Author: Daniel Patterson
Author: Amanda Hesser
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan....
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Mark Bittman
Author: Kay Rentschler
Author: Pierre Franey
Author: Richard Sax
Author: Mark Bittman
Author: Mark Bittman
I've modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters. Make sure to buy beets that have a generous amount of greens attached. Don't be alarmed by the amount...
Author: Martha Rose Shulman
The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent in Croatia. The peppers that are traditionally...
Author: Martha Rose Shulman
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
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Author: Martha Rose Shulman
The bold spiciness of salsa, combined with the fruity flavors of fresh apricots..
Author: Abby Himes
Be sure to use strong mustard from Dijon. Dorie's friend Gérard Jeannin uses Dijon's two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known...
Author: Emily Weinstein
Author: Jonathan Reynolds
Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how she and her family ate. Ms. Louie brought back...
Author: Elaine Louie
Author: Molly O'Neill
Author: Mark Bittman
Author: Joan Nathan
Author: Glenn Collins
Author: Linda Wells
Author: Betty Fussell
Author: Florence Fabricant
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles,...
Author: Martha Rose Shulman
In Park Slope, Dale Talde engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the "pretzel dumpling." Inside, there's some slightly cured pork. Outside,...
Author: Jeff Gordinier
Transport yourself to Nice with this classic French tart of caramelized onions, olive and anchovies.
Author: Tasting Table Staff
To celebrate Shab-e Yalda, the Iranian celebration of the winter solstice, the chef Hanif Sadr of Komaaj in San Francisco takes the classic preparation of kaale, or uncooked, seerabeh, a tangy walnut and...
Author: Naz Deravian
Author: Anna Klinger
Author: Melissa Clark
Author: Marian Burros
Author: Mark Bittman
Author: Barbara Kafka
At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico. Its mild, rich heat was in the pan-roasted lobster...
Author: Amanda Hesser
Author: Mark Bittman
Author: Molly O'Neill
Author: Joan Nathan
Author: Molly O'Neill
Author: Regina Schrambling
Uncooked grated beets pair beautifully with spring roll seasonings. The egg "pancakes" contribute protein and an element of comfort to the filling
Author: Martha Rose Shulman
Author: Marian Burros