This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require...
Author: Mark Bittman
Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from...
Author: Mark Bittman
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Regina Schrambling
Author: Mark Bittman
Author: Molly O'Neill
Author: Marian Burros
Author: Robert Farrar Capon
Author: Jonathan Reynolds
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Michele Evans
Author: Patricia Wells
Author: Suzanne Hamlin
Author: Leslie Land
Author: Florence Fabricant
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
Author: Craig Claiborne
Author: Sara Ann Friedman
Salt cod, often called by the fish's Spanish name, bacalao, or some variation, is still popular, but not because salting is the most efficient way of preserving...
Author: Mark Bittman
Author: Marian Burros
Author: Jonathan Reynolds
Author: Marian Burros
Author: Marian Burros
Cheese or smoked salmon can turn focaccia into breakfast.
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Craig Claiborne
Author: Molly O'Neill
The sausages were often served for breakfast with scrambled eggs.
Author: Marian Burros
Author: Marian Burros
Author: Nancy Harmon Jenkins
Author: Nina Simonds
Author: Molly O'Neill
These lamb ribs are a specialty of Kashmir called tabak maaz. The ribs undergo a curious braise-then-brown process which, though uncommon, makes perfect...
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Amanda Hesser
Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from...
Author: Mark Bittman
Author: Leslie Land
Author: Craig Claiborne And Pierre Franey