There is a recipe for lox chowder in Mark Russ Federman's charming memoir of his family's appetizing business on the Lower East Side of Manhattan: "Russ & Daughters: Reflections and Recipes From the House...
Author: Sam Sifton
Author: Moira Hodgson
Author: Mark Bittman
Author: Marian Burros
Ever since I had a reaction called pine mouth to imported Asian pine nuts, I've been wary of using pine nuts unless I know that they're the Mediterranean variety. And I'm finding it increasingly difficult...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Moira Hodgson
Author: Mark Bittman
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Author: Martha Rose Shulman
Author: Florence Fabricant
There isn't much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can't handle with aplomb. Spring's challenges, like artichokes, asparagus and salads, would...
Author: Florence Fabricant
Author: Florence Fabricant
Author: Mark Bittman
Author: Pierre Franey
Author: Barbara Kafka
Author: Florence Fabricant
Author: Pierre Franey
Author: Mrs. Melillo
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.
Author: Martha Rose Shulman
Author: Molly O'Neill
The idea for this comes from Deborah Madison's Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, "Vegetable Literacy," which explores vegetables from 12 families of the vegetable...
Author: Martha Rose Shulman
Author: Alex Witchel
Author: Molly O'Neill
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Amanda Hesser
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it...
Author: Martha Rose Shulman
Author: Rena Coyle
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose,...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Author: Nigella Lawson
Author: Pierre Franey
Author: Mimi Read
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman
Author: Pierre Franey
Author: Moira Hodgson
Author: Molly O'Neill
Author: Mark Bittman
Author: Amanda Hesser
Author: Marian Burros
Author: Moira Hodgson
Author: Molly O'Neill
Author: Jacques Pepin
Author: Florence Fabricant