Author: Molly O'Neill
Author: Moira Hodgson
Author: Christine Muhlke
Author: Marian Burros
Author: Molly O'Neill
Author: Pierre Franey
Author: Marian Burros
This potato recipe is based on tartiflette, a Savoy dish. Waxy potatoes are simmered with white wine, onion and lardons, then smothered with a heady cheese like reblochon and baked until bubbly and brown....
Author: Amanda Hesser
Author: Mimi Sheraton
Author: David Tanis
Author: Moira Hodgson
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: R. W. Apple Jr.
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Amanda Hesser
Author: Moira Hodgson
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
Some of you have asked why I blanch greens before using them in dishes. I find it's the most efficient way to wilt them quickly and evenly, and they aren't boiled so long -- just a minute or two - that...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Bryan Miller
Author: Moira Hodgson
Author: Marian Burros
Author: Melissa Clark
Author: Pierre Franey
Author: Pierre Franey
I'm becoming hooked on baked beans. The long, slow, gentle cooking called for in this recipe results in a thick, sweet sauce and very soft beans.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Jacques Pepin
If you're looking for a new way to include healthy Brussels sprouts in your diet, look no farther than this tantalizing risotto. Like the other cruciferous vegetables, Brussels sprouts are loaded with...
Author: Martha Rose Shulman
This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial to the enjoyment of a grilled salad. And by...
Author: Sam Sifton
Author: Moira Hodgson
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Author: Marian Burros
Author: Florence Fabricant
Author: Mark Bittman
Author: Alessandra Stanley
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman