Author: Trish Hall
Author: Mark Bittman
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by...
Author: Sam Sifton
There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like...
Author: Martha Rose Shulman
Author: Mark Bittman
You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It's a simple hors d'oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Pierre Franey
Crackers can be made with just flour and water (as in water crackers, or matzo), but like almost everything else, they're better with richer ingredients. These are typically made with butter, oil, and...
Author: Mark Bittman
Author: Joan Nathan
This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter...
Author: Mark Bittman
Author: Matt Lee And Ted Lee
Author: David Tanis
Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find....
Author: Sam Sifton
Roasted nuts are standard snacks, and almonds are a healthy food. But it is easy to eat too many. I find that if they are a little spicy or hot, delicious as they are, they are not quite as addictive.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Mark Bittman
The purchase of an electric deep fryer inspired a backyard deep-frying shindig. For this recipe, I got the crunchiest results from a classic flour/egg/bread-crumb method. Dip the food in flour, then in...
Author: Melissa Clark
Author: Mark Bittman
Author: Liz Logan
Author: Moira Hodgson
Author: Jonathan Reynolds
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the...
Author: Melissa Clark
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
Author: Florence Fabricant
Author: Moira Hodgson
Author: David Tanis
Author: John Willoughby
This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Trish Hall
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement each other beautifully, and it's all tarted...
Author: Nigella Lawson
If you deep-fry properly - allowing the oil to reach 360 to 375 degrees, letting it return to high temperature between batched, and not crowding the pan with items - your food will not absorb much of the...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Suzanne Hamlin
Author: Pierre Franey
Author: Florence Fabricant
All my other relatives served gefilte fish at holiday meals, but not Aunt Sandy. Instead of breaking the fast on Yom Kippur with gefilte fish, kugel and bagels and lox, she made potage Parmentier, pesto...
Author: Melissa Clark
Author: Molly O'Neill
I've been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture, because when I used only olive oil, the resulting...
Author: Martha Rose Shulman
Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus - sometimes lemon or bitter orange, but in this case lime - does the "cooking" for you. It doesn't get much simpler than...
Author: Mark Bittman
Author: Julia Moskin
Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Marian Burros