This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits. Some of the ingredients called for may require some effort to find,...
Author: Harvey Araton
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked...
Author: Sam Sifton
Author: Robert Farrar Capon
Author: Florence Fabricant
In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark's Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben's converted...
Author: Mark Militello
Author: Moira Hodgson
Author: Molly O'Neill
Author: Elaine Louie
Author: Ken Hom
Author: Molly O'Neill
Author: Marian Burros
Author: Mark Bittman
Author: Barbara Kafka
Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers' markets. This is most authentic, and prettiest, if you use fresh lima beans,...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Elaine Louie
A dal is even better when you add a tarka, a mix of butter or oil simmered with spices, at the end of cooking. Needless to say, the butter in a tarka has a direct effect on the flavor and richness of the...
Author: Mark Bittman
Author: Jacques Pepin
Author: Pierre Franey
Author: Pierre Franey
Author: Barbara Kafka
Author: Pierre Franey