This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it...
Author: Martha Rose Shulman
Author: Florence Fabricant
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.
Author: Martha Rose Shulman
Author: Matt Lee And Ted Lee
Author: Pierre Franey
Author: Mark Bittman
Author: Florence Fabricant
Author: Regina Schrambling
I used a beautiful green I'd never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Mimi Sheraton
Author: Molly O'Neill
Author: Pierre Franey
Author: Florence Fabricant
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice...
Author: Martha Rose Shulman
This rub comes from Alan Ashkinaze, the longtime chef de cuisine for Laurent Manrique, a celebrity chef of sorts. Steak, in Mr. Ashkinaze's view, is crucial to the enjoyment of a grilled salad. And by...
Author: Sam Sifton
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Mark Bittman
Author: Molly O'Neill
Author: Florence Fabricant
A recipe for stuffed trout with porter sauce.
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Author: Jane Sigal
Author: Moira Hodgson
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour,...
Author: Martha Rose Shulman
Author: Pierre Franey
The idea for this comes from Deborah Madison's Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, "Vegetable Literacy," which explores vegetables from 12 families of the vegetable...
Author: Martha Rose Shulman
Author: Fran Schumer
Author: Bryan Miller And Pierre Franey
There is a recipe for lox chowder in Mark Russ Federman's charming memoir of his family's appetizing business on the Lower East Side of Manhattan: "Russ & Daughters: Reflections and Recipes From the House...
Author: Sam Sifton
Author: Craig Claiborne
Author: Florence Fabricant
Author: Pierre Franey
Author: Moira Hodgson
Author: Moira Hodgson
Author: Christine Muhlke
Author: Mark Bittman
Author: Molly O'Neill
Author: Melissa Clark
Author: Marian Burros
Author: Florence Fabricant
Author: Mark Bittman
Author: Oliver Strand
Author: Molly O'Neill