Author: fermenTed
This dish is inspired by the Catalan signature dish, but mustard can be substituted for garlic. It requires in-season tomatoes, so is best after a trip to the farmers market. The bread can be rubbed with...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
To celebrate Shab-e Yalda, the Iranian celebration of the winter solstice, the chef Hanif Sadr of Komaaj in San Francisco takes the classic preparation of kaale, or uncooked, seerabeh, a tangy walnut and...
Author: Naz Deravian
Author: Florence Fabricant
This Sweet Pea Hummus is perfect for a light summertime dip, or on a sandwich with grilled vegetables and sprouts.
Author: Christine Curran
Author: Matt Lee And Ted Lee
Author: Regina Schrambling
Get the recipe for cheesy buttermilk biscuits, which have two kinds of cheese (Parmesan and cheddar) for a breakfast (or side dish) done right.
Author: Tasting Table Staff
Author: Barbara Kafka
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a...
Author: David Tanis
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks...
Author: Mark Bittman
Sweet honey and spicy jalapeños come together to make the perfect grilled chicken wing.
Author: Tasting Table Staff
Author: Mark Bittman
Enjoy this super easy homemade tater tot version that is actually made from Cauliflower!
Author: Cassie from The Thrifty Couple
Crisp fried potatoes are topped with smoky chorizo and runny eggs for the Basque version of breakfast for dinner.
Author: Tasting Table Staff
Author: Glenn Collins
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these...
Author: Nigella Lawson
A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed...
Author: Tara Parker-Pope
A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark...
Author: Melissa Clark
Author: Daniel Patterson
This is much like pissaladière, the Provençal onion tart. It's a perfect time of year to make it, with sweet spring onions in abundance in the markets.
Author: Martha Rose Shulman
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a...
Author: Mark Bittman
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly...
Author: Matt Lee And Ted Lee
Author: Mark Bittman
Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with...
Author: David Tanis
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan....
Author: Martha Rose Shulman