These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.
Author: Martha Rose Shulman
Anyone can lay a few slices of cheese on toast and melt them, but creating a thick sauce of cheese, beer and spices and then spreading it on toast creates one of the best late-night snacks I know. This...
Author: Mark Bittman
This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There...
Author: Alex Witchel
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or...
Author: Mark Bittman
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with...
Author: Mark Bittman
Author: Mark Bittman
Americans are a wing-loving people. The Buffalo variety, by most accounts "invented" at the Anchor Bar in, yes, Buffalo, is the official food of our most sacred event of the year: the Super Bowl. These...
Author: Mark Bittman
Author: Mark Bittman
Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home. She created...
Author: Melissa Clark
Author: Mark Bittman
Here's a simply perfect appetizer for your next cocktail party: shrimp poached in Chinese seasonings and served with a flavorful dipping sauce of hoisin and sesame oil.
Author: Mark Bittman
My son may not be convinced these can substitute for the ubiquitous orange crackers sold commercially, but I'll take the homemade version any time.
Author: Martha Rose Shulman
Author: Mark Bittman
This somewhat clumpy granola isn't too sweet, so you can feel a little virtuous when you snack on it. It is best to eat it soon after baking, while the clumps still hold; they will eventually fall apart...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Mark Bittman
Author: Marialisa Calta
Author: Molly O'Neill
Author: Florence Fabricant
I learned this wonderful chickpea batter for fried vegetables from the cookbook author and teacher John Ash, who demonstrated his version of it recently at the 2010 World of Healthy Flavors conference...
Author: Martha Rose Shulman
Author: Mark Bittman
Just when I thought I would never find anything new to do with the two small summer squash that were lingering in my refrigerator I came across this dish in Paula Wolfert's book "The Cooking of the Eastern...
Author: Martha Rose Shulman
State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza. At the restaurant, food is brought out...
Author: Mark Bittman
I like to serve this on endive leaves, red pepper squares or rounds of cucumber. You also could top crostini with it. Don't make it too far ahead of serving, because you don't want the fish to cook in...
Author: Martha Rose Shulman
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen. But the fiery, crunchy chicken wings there are the stuff of dreams. This recipe, from the chef...
Author: Melissa Clark
Author: Nancy Harmon Jenkins
Author: Mark Bittman
Author: Florence Fabricant
Author: Amanda Hesser
Belle Meade, an incorporated town within Nashville's city limits, is the home of the ''frozen tomato,'' one of the world's great creations. The frozen tomato is essentially tomato ice cream (except, instead...
Author: Julia Reed
In 2011, razor clams were showing up on menus all over New York City. Some chefs steamed them, some served them with pasta, others decided they would be great in ceviches, as here. A shopping tip for razor...
Author: Florence Fabricant
Goat cheese is no longer the trendy dairy avatar that it was in the 1980s, but it deserves to be rediscovered. The fresh cheese can be chalky, but in this recipe, the rounds are softened in olive oil for...
Author: Julia Moskin
Author: Joan Nathan
Author: Julia Moskin
Author: Melissa Clark
Author: Florence Fabricant
These batons - a zippy rework of the cheese stick - are a go-to hors d'oeuvre. Baked until golden, these snacks have Dijon mustard folded into the pastry. Thank Dorie Greenspan as you enjoy a few with...
Author: Julia Moskin
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Use the freshest salmon you can find, preferably wild salmon, for these glistening little bites.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Barbara Kafka
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen. But the fiery, crunchy chicken wings there are the stuff of dreams. This recipe, from the chef...
Author: Melissa Clark
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or...
Author: Mark Bittman
Author: Marian Burros