Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne
Author: Barbara Kafka
Author: Bryan Miller And Pierre Franey
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Jonathan Reynolds
Author: Marian Burros
Author: Betty Fussell
Author: Nancy Harmon Jenkins
Author: Kay Rentschler
Author: Molly O'Neill
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have...
Author: The New York Times
Author: Molly O'Neill
Craig Claiborne brought this recipe to The Times in the summer of 1975, for a short profile of the acclaimed French chef Paul Bocuse. Guests at a lunch in East Hampton, N.Y., ate the soup out of dishes...
Author: Craig Claiborne
Author: Amanda Hesser
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Author: Barbara Kafka
Author: Bryan Miller
Author: Matt Lee And Ted Lee
Author: Pierre Franey
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
Author: Mimi Sheraton
Author: Barbara Kafka
"Bouillabaisse is a dish to make for four or six people at home," said Gilbert Le Coze, the chef and co-owner of Le Bernardin. "To do a bouillabaisse properly you have to remove each kind of fish as it...
Author: Florence Fabricant
Chipotle contributes heat and smoke to this beautiful blender gazpacho.I love the smoky heat of chipotles in this gazpacho. Cucumber and avocado are garnishes that are both cooling and soothing.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Craig Claiborne brought this recipe to The Times in the summer of 1975, for a short profile of the acclaimed French chef Paul Bocuse. Guests at a lunch in East Hampton, N.Y., ate the soup out of dishes...
Author: Craig Claiborne
Author: Eileen Yin-Fei Lo
Author: Florence Fabricant
Author: Molly O'Neill
Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to...
Author: David Tanis
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Author: Martha Rose Shulman
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Author: David Tanis
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness....
Author: Melissa Clark
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works...
Author: Melissa Clark
Author: Barbara Kafka
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Author: Mark Bittman
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces...
Author: Melissa Clark