In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open...
Author: Matt Lee And Ted Lee
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked...
Author: David Tanis
Author: Mark Bittman
Author: Glenn Collins
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Author: Julia Moskin
A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle...
Author: Tara Parker-Pope
These deserve to be served as a separate course, eaten with your fingers. The basic method is the same for French fries - the first frying cooks and the...
Author: Joan Nathan
Author: Marian Burros
Author: Mark Bittman
Author: Moira Hodgson
Author: Mark Bittman
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted...
Author: Sara Dickerman
Author: Pierre Franey
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit...
Author: Joan Nathan
Author: Julia Moskin
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked...
Author: John Willoughby And Chris Schlesinger
A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe...
Author: Melissa Clark
Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide...
Author: Mark Bittman
Author: Molly O'Neill
Author: Pilar Viladas
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it...
Author: Nigella Lawson
These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment. Hot, salty and crunchy: They can...
Author: Melissa Clark
Author: Marian Burros
Author: Molly O'Neill
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You...
Author: Tara Parker-Pope
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult....
Author: Mark Bittman
Author: David Tanis
Author: Steven Raichlen
Author: Florence Fabricant
Author: Mark Bittman
Author: Elaine Louie
Author: Trish Hall
Author: Julia Moskin
Author: Linda Wells
Author: Molly O'Neill
Korokke, or Japanese croquettes, are comforting oval-shaped staples. The dish was introduced to Japan in the late 1800s and is said to have descended from...
Author: Bryan Washington
Author: Marian Burros
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It's inspired by Ms. Singer's favorite street...
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Amanda Hesser
Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor,...
Author: Florence Fabricant
These bite-size bulgur and lentil balls can be part of a mezze spread - an assortment of appetizers - or they can be served as a side dish.
Author: Martha Rose Shulman
Author: Molly O'Neill
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You'll roast a cut squash and confit onion slices with...
Author: Mark Bittman
Author: Daniel Patterson