This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Author: Martha Rose Shulman
I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.
Author: Martha Rose Shulman
When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently;...
Author: Martha Rose Shulman
Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I'd never seen...
Author: Martha Rose Shulman
This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint. I decided to use barley instead of rice for a...
Author: Martha Rose Shulman
The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don't have to be cloying - a bit of natural sweetener is all that's required...
Author: Martha Rose Shulman
Author: Molly O'Neill
If you have ever been to Ireland you have tasted soda bread, a moist, easy to make bread that is rich and nutty tasting when made with whole wheat flour. It is a very quick and easy bread to make as long...
Author: Martha Rose Shulman
Large chard leaves make beautiful rolls. I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots of fresh herbs. The stems add great texture to the...
Author: Martha Rose Shulman
In 2011, John T. Edge wrote an article about the growing popularity of Bosnian bakeries in St. Louis. This recipe for a simple white bread ran alongside it and came from his wife, Blair Hobbs. She adapted...
Author: John T. Edge
Cornmeal is used in many breads in the Mediterranean and southern Europe, especially in Turkey and Portugal. It contributes wonderful texture.
Author: Martha Rose Shulman
This is an easy stuffed tomato recipe, based on one in Carlo Middione's book "The Food of Southern Italy." If salt isn't an issue for you and you want an even more robust flavor, use more anchovies.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Christine Muhlke