Thin enough to flash-fry but thick enough to let the sweet onion flavor shine through, these onion rings work well as a side dish but also are great as a stand-alone snack. Less is more when dipping the...
Author: Kim Severson
"Deviling" an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings. If I had to pick a favorite, it...
Author: Mark Bittman
The beauty of a pan bagnat: not only is it impressive and something different to share with fellow picnickers, it also wants to be made in advance. The longer it sits (up to 24 hours), the better it gets....
Author: Melissa Clark
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise...
Author: Melissa Clark
Author: Mark Bittman
Author: Florence Fabricant
Author: Mark Bittman
As readers of this column know, I love putting tomatoes and arugula together. Here's another great combination.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Julia Moskin