Author: Marian Burros
Author: Moira Hodgson
Author: Moira Hodgson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts,...
Author: Tara Parker-Pope
Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy...
Author: Mark Bittman
Author: Mark Bittman
Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.
Author: Molly O'Neill
Author: Florence Fabricant
Author: Robert Farrar Capon
Garlic, cheese and basil on bread is a classic to go with pasta, but this recipe is made on the grill. With few ingredients (and things to carry), it can be a great addition to a campout or cookout. And,...
Author: Melissa Clark
Could these carrots be any easier? You could, of course, throw them in the oven, slathered with oil salt and pepper, or you try Pierre Franey's approach. Here, he slices them, adding salt, pepper, butter,...
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Julia Reed
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the...
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Joan Nathan
Author: Pierre Franey
Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them...
Author: Martha Rose Shulman
Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.
Author: Julia Moskin
Author: Marian Burros
Author: Elaine Louie
Author: Marian Burros
Author: Craig Claiborne
Author: Marian Burros
Author: Aljean Harmetz
Author: Marian Burros
Author: Nancy Harmon Jenkins
Author: Colette Rossant
Author: Molly O'Neill