The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for....
Author: Alex Witchel
This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad - until you add the optional dollop of crème fraîche.
Author: Melissa Clark
For cooking, forget the giant pumpkins that are meant for life as jack o'lanterns. The flat, lesser known heirloom variety called the Long Island cheese pumpkin is the prizewinner. This sweet, beige pumpkin...
Author: Jeff Schwarz And Greg Kessler
Little or no cooking is one way to keep the kitchen cool in the summer, but if the food you produce is cool (and delicious, of course), that's a real plus. Cold soups are a common solution. It's difficult...
Author: Mark Bittman
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you'd prefer something...
Author: Melissa Clark
This is a thick, hearty Tuscan-inspired potage with farro and beans. Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together,...
Author: Martha Rose Shulman