Author: Trish Hall
Author: Molly O'Neill
Author: Pierre Franey
These potatoes are beloved by children and adults alike, and they are very easy to make. Just cube the potatoes (don't bother to peel) and tumble them into a pan. Pour on the olive oil, sprinkle the oregano,...
Author: Nigella Lawson
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil - usually with tomatoes, onions and one or two other ingredients - until they have almost lost their shape. Then...
Author: John Willoughby
Author: Jacques Pepin
Author: Marian Burros
Author: John Willoughby
Traditional accompaniments for jerk chicken are savory rice with crowder peas or red beans, plantains, sweet potatoes or yams, and a fried corn bread called festival. I had the idea to make my rice with...
Author: David Tanis
Author: John Willoughby
Author: Florence Fabricant
Author: Pierre Franey
Biscuit recipes don't vary much. Usually, the difference between a good biscuit and a great one is technique. Scott Peacock honed the technique taught to him by the great Southern cook Edna Lewis while...
Author: Christine Muhlke
Author: Jacques Pepin
Author: Amanda Hesser
Quinoa's grassy flavor is beautifully complemented here by the sweet vegetables that are appearing in farmers' markets.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Florence Fabricant
Author: Florence Fabricant
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you're looking to get ahead with your meal, you can...
Author: Martha Rose Shulman
Stir-frying is a great way to use up your overabundance of lettuce. This recipe calls for romaine, but you can try it with whatever you have on hand, as long as it's sturdy enough to stand up to some heat....
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
When summer produce is in stock, there's no better use than a simple gratin. Back in 1987, Pierre Franey considered it an exemplary side dish to a meal of grilled salmon with shrimp. Most of the work here...
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Christopher Idone
Author: Marian Burros