This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The...
Author: Martha Rose Shulman
Author: Florence Fabricant
If you deep-fry properly - allowing the oil to reach 360 to 375 degrees, letting it return to high temperature between batched, and not crowding the pan with items - your food will not absorb much of the...
Author: Martha Rose Shulman
This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber rounds also make a fine conduit.
Author: Melissa Clark
Author: Florence Fabricant
Author: Barbara Kafka
Author: Mark Bittman
Author: John Willoughby
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Molly O'Neill
Author: Julia Moskin
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then...
Author: Jacques Pepin
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Craig Claiborne
Author: Amanda Hesser
Author: Amanda Hesser
I'm usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to offer a sweet snack for the holidays. I realized...
Author: Martha Rose Shulman
I've been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture, because when I used only olive oil, the resulting...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Nicole Mones
Author: Amanda Hesser
Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
Author: Martha Rose Shulman
Author: Sam Sifton
Author: Marian Burros
Author: Florence Fabricant
You can make your own assortment of crudités depending on what's available and pretty. Here's one example.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Molly O'Neill
Author: William Grimes
Author: Jonathan Reynolds
Author: Matt Lee And Ted Lee
Author: Melissa Clark
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent...
Author: Pete Wells
Author: Mark Bittman
Author: Jill Santopietro
Author: Gabrielle Hamilton
Author: Nigella Lawson
Author: Florence Fabricant
Back in 2009, Julia Moskin spent some time with Christopher Hirsheimer and Melissa Hamilton, the women behind Canal House Cooking. At the time, the two ran their photo and design studio for cookbooks and...
Author: Julia Moskin
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then...
Author: Jacques Pepin
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant