Author: Mark Bittman
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a...
Author: David Tanis
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly...
Author: Matt Lee And Ted Lee
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Author: Julia Moskin
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's...
Author: Sara Dickerman
Author: Mark Bittman
These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment. Hot, salty and crunchy: They can be devoured in one or two bites. To make them, combine...
Author: Melissa Clark
Author: Julia Moskin
Author: Pierre Franey
These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the second, hotter frying crisps. Roman cimaroli or...
Author: Joan Nathan
Author: Moira Hodgson
Author: Mark Bittman
Author: Florence Fabricant
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that's the only...
Author: John Willoughby And Chris Schlesinger
Author: Marian Burros
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these...
Author: Nigella Lawson
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street food. Ceviche is almost always so astringent that...
Author: Jonathan Reynolds
Author: David Tanis
Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio...
Author: Mark Bittman
Author: Marian Burros
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts - a mixture that symbolizes the mortar with...
Author: Joan Nathan
Author: Trish Hall
Author: Julia Moskin
Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge....
Author: Florence Fabricant
Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished...
Author: Melissa Clark
Author: Molly O'Neill
Author: Pilar Viladas
Author: Marian Burros
Author: Linda Wells
Author: Bryan Miller
Author: Molly O'Neill
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
Author: Steven Raichlen
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Author: Martha Rose Shulman
Author: Molly O'Neill
The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent in Croatia. The peppers that are traditionally...
Author: Martha Rose Shulman
This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I've even...
Author: Martha Rose Shulman
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks...
Author: Mark Bittman
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan....
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Rachel L. Swarns
Author: Molly O'Neill
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little...
Author: Tara Parker-Pope
Author: Jonathan Reynolds
Author: Mark Bittman
Author: Glenn Collins
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles,...
Author: Martha Rose Shulman
Author: Elaine Louie