This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my...
Author: David Tanis
If you like to grill foods at a picnic, here's a great vegetarian option. Prepare these packets at home, then pack them, ready to grill, in your picnic basket. The recipe is inspired by one in Patricia...
Author: Martha Rose Shulman
The chef Floyd Cardoz shared this recipe with The Times in 2011. "I personally love cabbage," he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that...
Author: Elaine Louie
Here's a delightful brunch number that takes great advantage of the first sorrel of spring, with the zesty leaves folded into a sauce made of scallions and loads of butter. Add eggs and cook until just...
Author: Melissa Clark
I'd been thinking about making a sort of "burger" with quinoa and vegetables when I saw a recipe for chard cakes in the Dining section of The Times. I combined the two ideas and came up with these quinoa...
Author: Martha Rose Shulman
Author: Marian Burros