Author: Kay Rentschler
Author: Bryan Miller
Author: Daniel Patterson
Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins...
Author: David Tanis
Author: Mark Bittman
Author: Rachel L. Swarns
Author: Molly O'Neill
Author: Mark Bittman
Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill...
Author: Melissa Clark
Author: Moira Hodgson
Author: Pierre Franey
The bold spiciness of salsa, combined with the fruity flavors of fresh apricots..
Author: Abby Himes
Author: Molly O'Neill
Author: Daniel Patterson
This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed...
Author: Martha Rose Shulman
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular...
Author: Martha Rose Shulman
The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent...
Author: Martha Rose Shulman
Author: Mark Bittman
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Molly O'Neill
Transport yourself to Nice with this classic French tart of caramelized onions, olive and anchovies.
Author: Tasting Table Staff
Author: Richard Sax
I've modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters. Make sure to buy beets that have a generous amount...
Author: Martha Rose Shulman
Be sure to use strong mustard from Dijon. Dorie's friend Gérard Jeannin uses Dijon's two most popular mustards in his tart: smooth, known around the world...
Author: Emily Weinstein
Author: Mark Bittman
Author: Anna Klinger
Author: Marian Burros
Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how...
Author: Elaine Louie
Author: Joan Nathan
In Park Slope, Dale Talde engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the "pretzel dumpling."...
Author: Jeff Gordinier
Author: Joan Nathan
At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico....
Author: Amanda Hesser
Author: Linda Wells
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Betty Fussell
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: Melissa Clark
Author: Barbara Kafka
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Dhokla is an irresistible Guajarati Indian snack that is essentially a fluffy, steamed savory bread or cake. They are often made with chana dal, ground...
Author: David Tanis
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Mark Bittman
Author: Regina Schrambling
This dish is inspired by the Catalan signature dish, but mustard can be substituted for garlic. It requires in-season tomatoes, so is best after a trip...
Author: Martha Rose Shulman