Author: Molly O'Neill
Author: Jacques Pepin
Author: Amanda Hesser
Author: Pierre Franey
This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut...
Author: Mark Bittman
Author: Amanda Hesser
For this recipe, you really do need to use French lentils. Ordinary brown supermarket lentils can be fine for soup, but for a good lentil salad, you want those beautiful little imported gray-green lentilles...
Author: David Tanis
Author: Regina Schrambling
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Regina Schrambling
Author: Melissa Clark
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
Each of the three varieties of quinoa in rainbow quinoa -- red, black and blond - has a different texture, which is one of the things I like about the blend. The black grains are the hardest and never...
Author: Martha Rose Shulman
Author: Marian Burros
Author: William Norwich
Author: Marian Burros
Author: Craig Claiborne
Author: Moira Hodgson
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Enid Nemy
Author: Sara Rimer
Author: Molly O'Neill
According to Jo Robinson, a food and nutrition writer whose informative new book, Eating on the Wild Side," cites a federal survey of phytonutrient content of common fruits and vegetables, lentils have...
Author: Martha Rose Shulman
Author: Enid Nemy
Author: Jacques Pepin
Author: Elaine Louie
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Molly O'Neill
Author: Jacques Pepin
Author: Bryan Miller And Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
Author: Florence Fabricant
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in...
Author: Patricia Wells
This is an adaptation of a recipe from Yotam Ottlenghi's cookbook "Plenty." I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros