Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Author: Mark Bittman
This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.
Author: Marian Burros
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more...
Author: Martha Rose Shulman
Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar...
Author: Martha Rose Shulman
This Lebanese dish is all about summer. Pomegranate molasses makes it both sweet and sour; you can find it in Middle Eastern markets. Serve the dish as a starter, a side or a main dish with grains.
Author: Martha Rose Shulman
White bean pâté has been a signature dish of mine for decades. I've fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
Author: Martha Rose Shulman
This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don't have time to cook the black beans, you could use canned beans and refry them with the spices called for...
Author: Martha Rose Shulman
Author: David Tanis
To comfort you and yours, here is my recipe for The World's Lightest Matzo Balls (which evolved over the years from Jennie Grossinger's cookbook "The Art of Jewish Cooking."). While cooking, they rise...
Author: Susan Gubar
Author: Julia Reed
Author: Craig Claiborne
Author: Mark Bittman