Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually over couscous. This isn't a traditional version:...
Author: Mark Bittman
This recipe doesn't take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts. Then dredge the chicken in bread crumbs and Parmesan...
Author: Jennifer Steinhauer
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
Author: Martha Rose Shulman
Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found...
Author: Amanda Hesser
This simple Spanish stew is spiked with a splash of sherry vinegar as you finish cooking it. Serve the stew as a side dish or as a main dish with rice.
Author: Martha Rose Shulman
The sprouts I find most often at the supermarket are mung bean sprouts. But lately I've also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter...
Author: Martha Rose Shulman
Author: John Willoughby
Di san xian is a Dongbei classic that loosely means "three delights from the earth." It is a stir-fry of golden fried potatoes, eggplant wedges and crisp green peppers, laced with vinegar and studded with...
Author: Julia Moskin
Purple prairie barley is an heirloom grain that originated in Tibet. High in protein, the grain has the chewy texture of regular barley but with a dark purple hue. If you can't find purple barley, make...
Author: Martha Rose Shulman
Author: Florence Fabricant