Author: Moira Hodgson
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Melissa Clark
Author: Mark Bittman
In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers' market. The squash in this North African salad is...
Author: Martha Rose Shulman
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Author: Amanda Hesser
Author: Marian Burros
Author: Molly O'Neill
If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Author: Mark Bittman
Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto....
Author: Christine Muhlke
Author: Moira Hodgson
Author: Marian Burros
Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.
Author: Oliver Schwaner-Albright
Author: Moira Hodgson
Author: Marian Burros
Author: Moira Hodgson
Author: Amanda Hesser
This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then the same cooking liquid is used for the rice. Before...
Author: Amanda Hesser
This caramelized delicata squash purée, adapted from Nathan Myhrvold's multivolume "Modernist Cuisine: The Art and Science of Cooking," is prepared in a pressure cooker. Normally, a pressure cooker wouldn't...
Author: Melissa Clark
Author: Marian Burros
Author: Molly O'Neill
Author: Leslie Land
Here, olive oil replaces butter for a healthier twist on classic mashed potatoes. Sautéed garlic and rosemary add flavor. Don't forget to season generously with salt and pepper.
Author: Mark Bittman
Author: Mark Bittman
Author: Florence Fabricant
Author: Marialisa Calta
Author: David Tanis
Author: Molly O'Neill
This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas's book "The Greek Vegetarian." I love the way the greens and tomatoes are infused with mint. If you want to try more unusual...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: Melissa Clark
Author: Marian Burros
Author: Matt Lee And Ted Lee
Author: Florence Fabricant
Author: Mark Bittman
Author: Marian Burros
Author: Marialisa Calta
Author: Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros