What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life...
Author: Nigella Lawson
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter...
Author: Martha Rose Shulman
These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix - garlic powder, paprika, salt and black pepper - can be used on regular potatoes...
Author: Mark Bittman
Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings. But butter isn't a bad stand-in,...
Author: Mark Bittman
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw...
Author: Amanda Hesser
Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become...
Author: Martha Rose Shulman
This dish is inspired by several tsimmes recipes in Joan Nathan's "Jewish Cooking in America." Tsimmes, a Yiddish word that means "fuss," doesn't have to be fussy at all. Sometimes the dish contains meat...
Author: Martha Rose Shulman
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky...
Author: Mark Bittman
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest...
Author: Mark Bittman And Sam Sifton
Author: Pierre Franey
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Pierre Franey
Author: Sam Sifton
Author: Moira Hodgson
Author: Robert Farrar Capon
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than...
Author: Martha Rose Shulman
Author: Amanda Hesser
Here's a simple way prepare a favorite Thanksgiving side. Just bake the potatoes, peel and slice, then drench them in a butter-cider-maple syrup mixture that's been seasoned with cinnamon, cloves and orange...
Author: Melissa Clark
Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and...
Author: Julia Moskin
This recipe is deliberately, exquisitely simple, with pure sweet corn flavor. Grate corn kernels directly into a cast-iron pan and place in the oven, without any seasonings. The corn releases its milk,...
Author: Elaine Louie
Author: Mark Bittman
Author: Jane Sigal
Author: Pierre Franey
Author: Florence Fabricant
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is...
Author: Martha Rose Shulman
You may have eaten panelle served as "chickpea fries," and that's not a bad name for them. You make a thick porridge of chickpea flour, spread it evenly into a pan and let it cool. As with thick polenta...
Author: Mark Bittman
Author: Patricia Wells
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Author: Mark Bittman
Author: Karen Baar
Author: Jacques Pepin
Author: Marian Burros
This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.
Author: Molly O'Neill
Sweet potato fries in restaurants are usually double-deep-fried; it's difficult to make them crisp in an oven, but this recipe does the trick at the last minute with brown sugar and spices.
Author: Julia Moskin
Author: Florence Fabricant
Rice can be cooked many ways, but here's the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Marian Burros
Author: Moira Hodgson
Author: Marian Burros
Author: Elaine Louie
Author: Jason Epstein
Winter squash, already sweet and caramelized from roasting, makes as delicious a partner for miso glaze as eggplant.
Author: Martha Rose Shulman
This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about...
Author: Mark Bittman
This recipe, adapted from Alon Shaya of Domenica Restaurant, an Italian restaurant in New Orleans, plays on traditional haroseth. Moscato wine takes the place of Manischewitz, and hazelnuts for almonds....
Author: Joan Nathan
Author: Marian Burros
Author: Molly O'Neill
Author: Mark Bittman
Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes - sweet and velvet fleshed, pleasantly tangy, and herbal. You...
Author: Melissa Clark
For those who have sworn off mashed potatoes because of the carbohydrates and fats, and for those who cannot eat wheat and so have said good-bye to pasta, polenta may be just the thing. Polenta is a delicious...
Author: Martha Rose Shulman