The chef Fany Gerson's spicy, dynamic take on a classic matzo ball soup is a staple of her Rosh Hashana table. The broth gets a bright kick from green chiles, cilantro and garlic; the matzo balls are blended...
Author: Priya Krishna
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Sarah Belk
Author: Peter Applebome
Author: Craig Claiborne
Author: Molly O'Neill
In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Mark Bittman
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good. I...
Author: Dawn Lerman
This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers' market (or crammed into your community-supported agriculture box). When caramelized in the oven and...
Author: Melissa Clark
Author: Barbara Kafka
Author: Robert Farrar Capon
Author: Betty Fussell
Author: Nancy Harmon Jenkins
Author: Craig Claiborne
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
This creamy soup of pairs two spring delicacies: green garlic, which are the tender bulbs that arrives early in the season, still attached to the greens, and garlic scapes, which look like curlicue tulip...
Author: Melissa Clark
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Author: Tara Parker-Pope
Author: Amanda Hesser
The base for this gazpacho is almost classic. It differs from traditional Andalusian gazpacho only in that it contains no bread, which is what gives the authentic dish its unique texture. But the flavor...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Florence Fabricant
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Kay Rentschler
Author: Julia Reed
Author: Amanda Hesser
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Melon with port is a traditional combination in France, the wine served in half a Cavaillon melon, but I always though it could be improved. The beautiful pastel shades of the melons are lost in the deep...
Author: Michel Richard
Author: Jacques Pepin
Author: Joan Nathan
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Florence Fabricant
Author: Moira Hodgson
Author: Craig Claiborne