Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.
Author: Martha Rose Shulman
Author: Mitchell Owens
Author: Amanda Hesser
This recipe, adapted from Alon Shaya of Domenica Restaurant, an Italian restaurant in New Orleans, plays on traditional haroseth. Moscato wine takes the place of Manischewitz, and hazelnuts for almonds....
Author: Joan Nathan
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Jacques Pepin
Author: Florence Fabricant
Author: Aljean Harmetz
Author: Mark Bittman
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Barbara Kafka
Author: Marian Burros
Author: Bryan Miller
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Bryan Miller
Author: Regina Schrambling
These fries have savory, crisp, dry edges, and they're satisfying and somewhat addictive, just like regular fries. I use a mix of regular and sweet potatoes for this. Choose waxy potatoes, like new potatoes...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Liz Smith
For those who have sworn off mashed potatoes because of the carbohydrates and fats, and for those who cannot eat wheat and so have said good-bye to pasta, polenta may be just the thing. Polenta is a delicious...
Author: Martha Rose Shulman
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging....
Author: Mark Bittman
Author: Nigella Lawson
Author: Mark Bittman
Author: Molly O'Neill
Clean and simple. Eight ingredients - apple cider, cider vinegar, cabbage, mustard seeds, celery seeds, sugar, salt and pepper to taste - combine into what ought to be a staple of your repertoire. You'll...
Author: John Willoughby And Chris Schlesinger
This salsa has a sweet and spicy taste that compliments grilled shrimp or full-bodied fish like tuna. It also makes an unusual salad, garnished with chilled strips of grilled pork or chicken.
Author: Molly O'Neill
Author: Bryan Miller And Pierre Franey
Author: Pierre Franey
You can serve potatoes Dogana alongside any simple protein - grilled meats, roasted birds, sautéed fish, for example. Or simply slide a pair of sunny-side-up eggs over the potatoes before sprinkling on...
Author: Melissa Clark
Author: Jason Epstein
Author: Barbara Kafka
Author: Molly O'Neill
Author: Trish Hall
A good cornbread recipe is an essential part of any good Southern kitchen. Here, Sean Brock of Husk restaurant in Charleston, S.C., uses a specific grind and brand of cornmeal to create a fluffy texture,...
Author: The New York Times
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Jacques Pepin
Author: Moria Hodgson
Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and...
Author: Julia Moskin