Author: Mark Bittman
Author: Jonathan Reynolds
Author: Moira Hodgson
These utterly simple beans come from Steve Sando, the owner of Rancho Gordo, which is known for its heirloom bean varieties. You can use any kind of dried...
Author: J. J. Goode
This is just about the simplest dish to make with trahana, yet I find it incredibly satisfying and refreshing. I like it both hot and cold; it is cooling...
Author: Martha Rose Shulman
My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots. It's time-consuming, especially...
Author: Melissa Clark
Author: Moira Hodgson
Author: William Norwich
Author: Regina Schrambling
These crisp-edged lamb ribs, from the chef Ignacio Mattos, are a fine match for a spicy Corsican red wine. If you are unable to special-order lamb ribs...
Author: Florence Fabricant
If you take some liberties with traditional American succotash you can transform it from a side dish to a deluxe starter or even a main course. Fresh shelling...
Author: David Tanis
This recipe appeared in The Times in an article by Charlotte Hughes. In Hughes's original recipe, she called for three bay leaves; I used only one. And...
Author: Amanda Hesser
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Sweet and tart flavors marry in this thick, comforting soup made with leeks, carrots, onion and trahana. I like to blend the soup with an immersion blender,...
Author: Martha Rose Shulman
Author: Florence Fabricant
While dining at the Tamarind Tribeca in Manhattan, I had a terrific kebab of tender, marinated chicken breast, zapped judiciously with spice. It was enough...
Author: Florence Fabricant
The great Joël Robuchon had interesting things to say about lobsters, some of which may be taken with a grain of sel, for example his preference for Brittany...
Author: Jason Epstein
Author: Joan Nathan
Author: Jennifer Lang
Author: Christine Muhlke
Author: Florence Fabricant
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a...
Author: Francis Lam
These tender ravioli are packed with herby ricotta and runny egg yolks, then served with a spicy tomato sauce. It's perfection in a bowl.
Author: Tasting Table Staff
Author: Molly O'Neill
The Pureed Zucchini Soup recipe out of our category Cream Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Author: EAT SMARTER
Author: Moira Hodgson
Author: Molly O'Neill
Author: Florence Fabricant
Meet ancho chile powder, the secret ingredient to this perfect-for-summer grilled chicken with a sweet-and-sour corn relish.
Author: Tasting Table Staff
The great Joël Robuchon had interesting things to say about lobsters, some of which may be taken with a grain of sel, for example his preference for Brittany...
Author: Jason Epstein