Author: Craig Claiborne
Author: Mark Bittman
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent...
Author: Pete Wells
Author: Amanda Hesser
Author: Amanda Hesser
Author: Molly O'Neill
Author: Amanda Hesser
Back in 2009, Julia Moskin spent some time with Christopher Hirsheimer and Melissa Hamilton, the women behind Canal House Cooking. At the time, the two ran their photo and design studio for cookbooks and...
Author: Julia Moskin
Author: Marian Burros
Author: Florence Fabricant
This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess of the avocado in this elegant but easy dish.
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Author: Nigella Lawson
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then...
Author: Jacques Pepin
I'm usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to offer a sweet snack for the holidays. I realized...
Author: Martha Rose Shulman
Author: Sam Sifton
Author: Florence Fabricant
Author: Amanda Hesser
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Barbara Kafka
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Amanda Hesser
Author: Craig Claiborne
Author: Matt Lee And Ted Lee
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Mark Bittman
Author: William Grimes
This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber rounds also make a fine conduit.
Author: Melissa Clark
Author: Marian Burros
You can make your own assortment of crudités depending on what's available and pretty. Here's one example.
Author: Martha Rose Shulman
Author: Bryan Miller
Author: Jonathan Reynolds
Author: Jill Santopietro
Author: Gabrielle Hamilton
Author: Florence Fabricant
Author: Marian Burros
Author: Jason Epstein
Author: Florence Fabricant
Author: Moira Hodgson
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
Author: Molly O'Neill
Author: Nicole Mones
Author: Melissa Clark