Author: Regina Schrambling
Author: Marian Burros
Author: Marian Burros
These fries have savory, crisp, dry edges, and they're satisfying and somewhat addictive, just like regular fries. I use a mix of regular and sweet potatoes for this. Choose waxy potatoes, like new potatoes...
Author: Martha Rose Shulman
Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
Author: Trish Hall
Author: Molly O'Neill
Clean and simple. Eight ingredients - apple cider, cider vinegar, cabbage, mustard seeds, celery seeds, sugar, salt and pepper to taste - combine into what ought to be a staple of your repertoire. You'll...
Author: John Willoughby And Chris Schlesinger
Author: Jacques Pepin
Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Mitchell Owens
This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.
Author: Molly O'Neill
Author: Jonathan Reynolds
You can serve potatoes Dogana alongside any simple protein - grilled meats, roasted birds, sautéed fish, for example. Or simply slide a pair of sunny-side-up eggs over the potatoes before sprinkling on...
Author: Melissa Clark
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging....
Author: Mark Bittman
Author: Julia Moskin
Author: Molly O'Neill
Author: Florence Fabricant
Author: Craig Claiborne
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Bryan Miller
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Nigella Lawson
Author: Nancy Harmon Jenkins
Author: Marian Burros