Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating as attentively and movingly as any author I know,"...
Author: Pete Wells
Pierre Franey brought this recipe to the Times in 1992. Back then, it was meant to be paired with a rich dish of creamed lump crab meat with country ham, but you may just want to make it a simple side...
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Here is an incredibly simple, incredibly fast side dish that makes the most of great ingredients. The flavors are summery, but go equally well in a fall repast.
Author: Pierre Franey
Author: Marian Burros
it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.
Author: Molly O'Neill
This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Mark Bittman
Author: David Tanis
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Barbara Kafka
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don't...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Trish Hall
Author: Pierre Franey
Author: Molly O'Neill
Author: Jane Garmey
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Jonathan Reynolds
Author: Amanda Hesser
Author: Pierre Franey
Author: Julia Reed
Author: Jacques Pepin
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
I have a weakness for any kind of coleslaw, which I'm happy to eat for lunch every day. This one is especially nice with a little feta sprinkled on top.
Author: Martha Rose Shulman
Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often "grated" into boiling water on a spaetzle maker,...
Author: Mark Bittman
Author: Craig Claiborne
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros