Author: Daisann Mclane
Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They're sturdy enough to withstand additional cooking without falling apart. Even after a 20-minute sizzle in...
Author: Mark Bittman
Author: Mark Bittman
Author: Marian Burros
Author: Colette Rossant
Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Amanda Hesser
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Barbara Kafka
Author: Pierre Franey
Author: Marian Burros
Author: William Norwich
Author: Moira Hodgson
Author: Florence Fabricant
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
A bright favorite of summer, cherry tomatoes get an unorthodox treatment here. Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly...
Author: John Willoughby And Chris Schlesinger
Author: Pierre Franey
Author: Craig Claiborne
Author: Craig Claiborne
Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often "grated" into boiling water on a spaetzle maker,...
Author: Mark Bittman
Author: Betty Fussell
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Author: Pierre Franey