Author: Pierre Franey
Author: Robert Farrar Capon
Author: Molly O'Neill
Author: Jacques Pepin
Author: Suzanne Hamlin
Author: Marian Burros
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern seasoning made with toasted nuts (or in some...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
Author: Bryan Miller
Author: Pierre Franey
Sprouting any grain increases its nutritional value by making its nutrients more bio-available, among them calcium. But it's the flavor and texture of this new sprout that have gotten me hooked. If you've...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Kim Severson
Author: Moira Hodgson
Author: Marian Burros
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Jon Nordheimer
Author: Mark Bittman
Author: Pierre Franey
Author: Merrill Stubbs
Author: Melissa Clark
Author: Moira Hodgson
Author: Joyce Howe
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Author: Mark Bittman
Author: Molly O'Neill
Author: R. W. Apple Jr.
Author: Mark Bittman
Author: Pierre Franey
Author: Jacques Pepin
Author: Alessandra Stanley
Author: Elaine Louie
Author: Molly O'Neill
Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't boiled so long -- just a minute or two - that...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Amanda Hesser
This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions...
Author: Martha Rose Shulman
These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice and moist.
Author: Martha Rose Shulman
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles...
Author: Florence Fabricant
This dish is a midwinter night's dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using potatoes both diced and mashed. Though it is liberally...
Author: Alex Witchel
Author: Amanda Hesser
Turnips are a perfect winter vegetable for a hearty stir-fry.
Author: Martha Rose Shulman
Author: Melissa Clark
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.
Author: Martha Rose Shulman