Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
Author: Marialisa Calta
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas's book "The Greek Vegetarian." I love the way the greens and tomatoes are infused with mint. If you want to try more unusual...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
Author: Leslie Land
Author: Julia Moskin
Author: Elaine Louie
To make the "candy"; that my sister and I loved, use a stainless-steel pot with a copper bottom. After you have removed the cooked polenta, the inside of the pan will be coated with mush. Put it over high...
Author: Marialisa Calta
Author: Mark Bittman
Author: Mark Bittman
Author: Barbara Kafka
Author: Gustav Niebuhr
Author: Pierre Franey
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish...
Author: Nigella Lawson
If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
Author: Mark Bittman
What is more traditionally Southern than fluffy biscuits bathed in butter? These are sinful with dinner, terrific toasted and slathered with butter and marmalade the next morning.
Author: Alex Ward
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won't...
Author: Martha Rose Shulman
Author: Alex Ward
Author: Molly O'Neill
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and...
Author: Mark Bittman
Author: Robert Farrar Capon
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and...
Author: Mark Bittman
Author: Leslie Land
Author: Melissa Clark
Author: Melissa Clark
Author: Mark Bittman
Author: Amanda Hesser
Author: Pierre Franey
Author: Julia Reed