Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Bryan Miller
Author: Trish Hall
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Garlic, cheese and basil on bread is a classic to go with pasta, but this recipe is made on the grill. With few ingredients (and things to carry), it can be a great addition to a campout or cookout. And,...
Author: Melissa Clark
This dish can be prepared, in part, one day ahead and refrigerated.
Author: Marian Burros
it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.
Author: Molly O'Neill
Author: William Grimes
Author: Pierre Franey
This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold sliced pork, chicken or duck.
Author: Molly O'Neill
This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.
Author: Molly O'Neill
Author: Pierre Franey
Author: Robert Farrar Capon
Author: Marian Burros
I enjoy wild mushrooms, but I happen to like ordinary white button mushrooms, too; the cultivated kind, the ones that are also called champignons de Paris (especially by the French). I suppose they are...
Author: David Tanis
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet...
Author: Julia Moskin
When you grate corn on the large holes of a box grater, you get a lot of creamy milk from the corn, so no dairy cream is necessary for this version of what is usually a very rich dish. If the corn is sweet,...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Barbara Kafka
Author: Joan Nathan
Author: Pierre Franey
Author: Elaine Louie
Author: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
Author: Mark Bittman
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
Author: David Tanis
Author: Craig Claiborne
Author: Marian Burros
Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness. The crisp outside yields to a soft, sweet center,...
Author: Daisann Mclane
Author: Pierre Franey
Author: Joan Nathan
Author: Pierre Franey
Author: Pierre Franey
Author: Craig Claiborne
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Julia Reed
Author: Melissa Clark
Author: Marian Burros