Here, two simple ingredients yield huge, complex results. There's something about frying deep yellow plantains in oil that brings out their sweetness. The crisp outside yields to a soft, sweet center,...
Author: Daisann Mclane
Author: Joan Nathan
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.
Author: Molly O'Neill
Author: Joan Nathan
Author: Barbara Kafka
Author: Elaine Louie
Author: Moira Hodgson
Author: Marian Burros
Author: Mark Bittman
Author: Melissa Clark
Author: Pierre Franey
Author: Craig Claiborne
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: William Grimes
Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They're sturdy enough to withstand additional cooking without falling apart. Even after a 20-minute sizzle in...
Author: Mark Bittman
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Pierre Franey
Author: Craig Claiborne
Author: Molly O'Neill
Author: Betty Fussell
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
A bright favorite of summer, cherry tomatoes get an unorthodox treatment here. Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly...
Author: John Willoughby And Chris Schlesinger
Author: Mark Bittman
Author: Marian Burros
Author: Pierre Franey
Author: Amanda Hesser
Author: Molly O'Neill
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet...
Author: Julia Moskin
Author: Mark Bittman
Author: Colette Rossant
Author: Marian Burros