This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work...
Author: Mark Bittman
Author: Molly O'Neill
Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it...
Author: Mark Bittman
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Regina Schrambling
Author: Mark Bittman
Author: Marian Burros
Author: Jonathan Reynolds
Author: Robert Farrar Capon
Author: Molly O'Neill
Author: Craig Claiborne
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Patricia Wells
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Michele Evans
Author: Leslie Land
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Sara Ann Friedman
Author: Marian Burros
Author: Jonathan Reynolds
Author: Marian Burros
Salt cod, often called by the fish's Spanish name, bacalao, or some variation, is still popular, but not because salting is the most efficient way of preserving fish; about a hundred years ago, freezing...
Author: Mark Bittman
Cheese or smoked salmon can turn focaccia into breakfast.
Author: Florence Fabricant
Author: Suzanne Hamlin
Author: Craig Claiborne
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
The sausages were often served for breakfast with scrambled eggs.
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Nina Simonds
These lamb ribs are a specialty of Kashmir called tabak maaz. The ribs undergo a curious braise-then-brown process which, though uncommon, makes perfect sense. The meat is made tender by braising, then...
Author: Mark Bittman
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Amanda Hesser
Author: Marian Burros
Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it...
Author: Mark Bittman
Author: Leslie Land
Author: Craig Claiborne And Pierre Franey