This dish is a midwinter night's dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using potatoes both diced and mashed. Though it is liberally...
Author: Alex Witchel
Author: Molly O'Neill
Author: Steven Raichlen
Author: Florence Fabricant
Author: Bryan Miller And Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My...
Author: Martha Rose Shulman
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Mark Bittman
This pizza has a full-flavored, crackerlike crust with a pleasing if slight chew.
Author: Melissa Clark
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
Author: Martha Rose Shulman
Author: Steven Raichlen
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You...
Author: Melissa Clark
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
In April, I found piles of baby leeks, red spring onions, amaranth and green garlic at one stand at the local farmers' market. I bought some of each on impulse, and this dish is what became of them. Amaranth...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Mark Bittman
Tart rhubarb meets earthy chicken livers in this unlikely savory pairing. The chicken livers cook quickly, in minutes, in fact. Keep an eye on them to make sure the insides stay pink, then tuck them into...
Author: Florence Fabricant
Author: Christine Muhlke
Author: Florence Fabricant
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly...
Author: Martha Rose Shulman
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the...
Author: Julia Child
Author: Melissa Clark
Author: Melissa Clark
Author: Moira Hodgson
Author: Marian Burros
Author: Oliver Strand
Author: Pierre Franey
Author: Moira Hodgson
Author: Florence Fabricant
I started out with the idea of making something like the traditional niçoise salad in a bun called pan bagnat, and using aioli to dress it. But whole-wheat pitas had just been delivered to my Iranian...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Kay Rentschler
Author: Molly O'Neill
Author: Marian Burros
This is just one of many versions of a classic Iranian frittata filled with fresh herbs and walnuts. Some versions include dried rose petals, which perfume the frittata. I've substituted a drop of rose...
Author: Martha Rose Shulman
Author: Florence Fabricant
I'm in that third situation a few nights a week, and often all I want to eat is a salad - but a salad with substance. I'm hungry at the end of the day, and dinner is the one meal of the day that I sit...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Regina Schrambling
This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe...
Author: Florence Fabricant