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
Author: Florence Fabricant
Author: Moira Hodgson
Author: Molly O'Neill
You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.
Author: Martha Rose Shulman
Zucchini remains in the farmers' markets into the fall. Even if you can't find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days may be cooler now, but the dish will remind you...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
Author: Oliver Strand
Author: Molly O'Neill
Author: Moira Hodgson
Author: Moira Hodgson
Author: Mark Bittman
Author: Florence Fabricant
Author: Pierre Franey
Author: Melissa Clark
Author: Jacques Pepin
There isn't much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can't handle with aplomb. Spring's challenges, like artichokes, asparagus and salads, would...
Author: Florence Fabricant
Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Mark Bittman
I'm in that third situation a few nights a week, and often all I want to eat is a salad - but a salad with substance. I'm hungry at the end of the day, and dinner is the one meal of the day that I sit...
Author: Martha Rose Shulman
Pop the cap from a bottle of dunkel alongside that pastrami on rye. The beer's bitter, hoppy finish has touches of smoke and spice, like the rich meat. But its relatively light body balances the succulence...
Author: Florence Fabricant
Author: Nina Simonds
Author: Molly O'Neill
Author: Molly O'Neill
Quinoa "might be the new kale," said Marcus Samuelsson, the chef and owner of Red Rooster in Harlem. The ancient grain is the star of this quick one-bowl dish, which Mr. Samuelsson created to be an easy...
Author: The New York Times
Author: Moira Hodgson
Author: Florence Fabricant
Chef Ana Sortun, a chef who has a wonderful restaurant in Cambridge called Oleana, presented a delicious carrot "shawarma" at the recent Worlds of Healthy Flavors conference at the Culinary Institute of...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Florence Fabricant
Author: Henry Kamm
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Mark Bittman
In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
Author: Jason Epstein
Author: Molly O'Neill
Author: Molly O'Neill
Author: Bryan Miller
Author: Steven Raichlen
Author: Mark Bittman