These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in "Jerusalem, a Cookbook," by Yotam Ottolenghi and Sami...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Matt Lee And Ted Lee
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: Florence Fabricant
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: Mark Bittman
Author: Pierre Franey
Author: Craig Claiborne
Author: Mimi Sheraton
Author: Molly O'Neill
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: Molly O'Neill
Author: Florence Fabricant
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
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
Author: Pierre Franey
A recipe for stuffed trout with porter sauce.
Author: Florence Fabricant
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Pierre Franey
Author: Moira Hodgson
Author: Moira Hodgson
Author: Mark Bittman
Author: Marian Burros
Author: Jane Sigal
Author: Pierre Franey
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: Moira Hodgson
Author: Pierre Franey
Author: Bryan Miller And Pierre Franey
Author: Fran Schumer
Author: Craig Claiborne
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: Florence Fabricant
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: Moira Hodgson
Author: Christine Muhlke
Author: Mark Bittman
Author: Molly O'Neill
Author: Melissa Clark
Author: Marian Burros
Author: Florence Fabricant
Author: Oliver Strand
Author: Mark Bittman
This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe...
Author: Florence Fabricant