Author: Molly O'Neill
Author: Molly O'Neill
Author: Dorie Greenspan
Author: Molly O'Neill
Author: Moira Hodgson
Author: Christine Muhlke
Author: Florence Fabricant
This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant,...
Author: Marian Burros
Author: Pierre Franey
Author: Steven Raichlen
Author: Molly O'Neill
Author: Pierre Franey
Author: Julia Reed
Author: Moira Hodgson
Ever since I had a reaction called pine mouth to imported Asian pine nuts, I've been wary of using pine nuts unless I know that they're the Mediterranean variety. And I'm finding it increasingly difficult...
Author: Martha Rose Shulman
Author: Molly O'Neill
Chef Ana Sortun, a chef who has a wonderful restaurant in Cambridge called Oleana, presented a delicious carrot "shawarma" at the recent Worlds of Healthy Flavors conference at the Culinary Institute of...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Mark Bittman
Author: Jacques Pepin
You can marinate the meat ahead of time or, in a pinch, make it while the eggplant roasts. Use half the marinade to slather the meat and to the rest, add almonds, dates and cilantro, and spread that over...
Author: Melissa Clark
Author: Florence Fabricant
Author: Mark Bittman
Author: Molly O'Neill
Author: Fran Schumer
Author: Florence Fabricant
I started out with the idea of making something like the traditional niçoise salad in a bun called pan bagnat, and using aioli to dress it. But whole-wheat pitas had just been delivered to my Iranian...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Moira Hodgson
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Pop the cap from a bottle of dunkel alongside that pastrami on rye. The beer's bitter, hoppy finish has touches of smoke and spice, like the rich meat. But its relatively light body balances the succulence...
Author: Florence Fabricant
Tart rhubarb meets earthy chicken livers in this unlikely savory pairing. The chicken livers cook quickly, in minutes, in fact. Keep an eye on them to make sure the insides stay pink, then tuck them into...
Author: Florence Fabricant
Author: Molly O'Neill
In April, I found piles of baby leeks, red spring onions, amaranth and green garlic at one stand at the local farmers' market. I bought some of each on impulse, and this dish is what became of them. Amaranth...
Author: Martha Rose Shulman
Author: Molly O'Neill
This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe...
Author: Florence Fabricant
Author: Molly O'Neill
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped...
Author: David Tanis
A recipe for stuffed trout with porter sauce.
Author: Florence Fabricant
Author: Molly O'Neill