Author: Mimi Read
Author: Bryan Miller
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Mark Bittman
Author: Amanda Hesser
Author: Nigella Lawson
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial to the enjoyment of a grilled salad. And by...
Author: Sam Sifton
Author: Marian Burros
Author: Florence Fabricant
Author: Mark Bittman
Author: Mimi Sheraton
Author: Mark Bittman
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose,...
Author: Martha Rose Shulman
I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.
Author: Martha Rose Shulman
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Mark Bittman
There isn't much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can't handle with aplomb. Spring's challenges, like artichokes, asparagus and salads, would...
Author: Florence Fabricant
Author: Florence Fabricant
Author: Rena Coyle
Author: Jane Sigal
Author: Mrs. Melillo
Author: Barbara Kafka
Author: Moira Hodgson
There is a recipe for lox chowder in Mark Russ Federman's charming memoir of his family's appetizing business on the Lower East Side of Manhattan: "Russ & Daughters: Reflections and Recipes From the House...
Author: Sam Sifton
Author: Marian Burros
Author: Florence Fabricant
Author: Mark Bittman
Author: Craig Claiborne
Author: Jacques Pepin
Author: Moira Hodgson
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Author: Alex Witchel
Author: Mark Bittman
Author: Matt Lee And Ted Lee
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Author: Marian Burros
Author: Craig Claiborne
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman