Author: Florence Fabricant
Author: Moira Hodgson
Author: Julia Moskin
Author: Daniel Patterson
Author: Marian Burros
Author: Bryan Miller
Author: Jason Epstein
Author: Pierre Franey
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Jonathan Reynolds
You may have eaten panelle served as "chickpea fries," and that's not a bad name for them. You make a thick porridge of chickpea flour, spread it evenly into a pan and let it cool. As with thick polenta...
Author: Mark Bittman
Sweet potato fries in restaurants are usually double-deep-fried; it's difficult to make them crisp in an oven, but this recipe does the trick at the last minute with brown sugar and spices.
Author: Julia Moskin
Lime juice and maple syrup bring sweet, tangy flavors to these sweet potatoes. They taste even better the day after you make them.
Author: Martha Rose Shulman
Author: Florence Fabricant
Here's a simple way prepare a favorite Thanksgiving side. Just bake the potatoes, peel and slice, then drench them in a butter-cider-maple syrup mixture that's been seasoned with cinnamon, cloves and orange...
Author: Melissa Clark
Author: Florence Fabricant
Author: Marian Burros
Author: Pam Belluck
Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes - sweet and velvet fleshed, pleasantly tangy, and herbal. You...
Author: Melissa Clark
Author: Marian Burros
Author: Amanda Hesser
Author: Molly O'Neill
Unlike pasta, couscous should never be boiled (pay no attention to the instructions on most boxes), just reconstituted and steamed. The couscous dishes I'll be presenting this week make perfect winter...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Marian Burros
This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
Author: Leslie Land
Author: Moira Hodgson
Author: Pierre Franey
Author: Linda Wells
Author: Marian Burros
Author: William Norwich
Author: Florence Fabricant
This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about...
Author: Mark Bittman
The kale in this recipe, adapted from Vij's Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens the texture of the kale without entirely removing...
Author: Sam Sifton
Author: Elaine Louie
Author: Marian Burros
Author: Molly O'Neill
Author: Craig Claiborne
Author: Marian Burros
Author: Melissa Clark
Author: Jonathan Reynolds
Author: Marian Burros
Author: Pierre Franey
Author: Mark Bittman
Author: Jacques Pepin
Author: Molly O'Neill