Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version is readily made: Lose the sausages, and use pasta...
Author: The New York Times
Here is a good alternative to a commercially made granola bar. It's a flexible recipe, allowing for any number of additions: dried cherries, pistachios, peanuts, dates, orange zest. You could substitute...
Author: Mark Bittman
With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they're skinny, just chop everything up fine. Add radishes, fresh herbs, pea...
Author: Jeff Schwarz And Greg Kessler
Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America...
Author: Kim Severson
You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.
Author: Emily Weinstein
Author: David Latt
Author: Mark Bittman
Author: Elaine Louie