Author: Moira Hodgson
Author: Pierre Franey
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: Florence Fabricant
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Pierre Franey
In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
Author: Jason Epstein
Author: Moira Hodgson
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Craig Claiborne
Author: Barbara Kafka
Author: Florence Fabricant
Author: Molly O'Neill
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Mark Bittman
Author: Molly O'Neill
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
Author: Melissa Clark
Author: Moira Hodgson
Author: Florence Fabricant
Author: Oliver Strand
Author: Bryan Miller And Pierre Franey
Author: Mark Bittman
Author: Florence Fabricant
Author: Pierre Franey
Author: Moira Hodgson
Author: Mark Bittman
Author: Molly O'Neill
This is just one of many versions of a classic Iranian frittata filled with fresh herbs and walnuts. Some versions include dried rose petals, which perfume the frittata. I've substituted a drop of rose...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Marian Burros
Author: Steven Raichlen
Author: Florence Fabricant
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
Author: Moira Hodgson
Author: Florence Fabricant
Author: Regina Schrambling
Author: Marian Burros
Author: James Prosek
Author: Marian Burros
This pizza has a full-flavored, crackerlike crust with a pleasing if slight chew.
Author: Melissa Clark
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill