The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Florence Fabricant
Author: Moira Hodgson
Author: Florence Fabricant
Author: Craig Claiborne
Author: Pierre Franey
Author: Florence Fabricant
Author: Melissa Clark
Author: Craig Claiborne
Author: Alex Witchel
Author: Florence Fabricant
Author: Joan Nathan
Nachos can be fun as a bar food, but they're usually not much more than that. Here, I'm substituting like mad to create what you might call Greek-style...
Author: Mark Bittman
Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but...
Author: Sam Sifton
Supplì al telefono are rice balls stuffed with ground meat and mozzarella, then breaded and fried. They are a classic Roman snack. Serve them as an appetizer,...
Author: Alex Witchel
Author: Moira Hodgson
Here's something a little unusual to do with the ramps that pop up at the farmers' market in the spring. Sauté them with some potatoes in bacon fat -...
Author: Kim Severson
Author: Mark Bittman
Author: Paula Wolfert
Author: Molly O'Neill
Author: Jill Santopietro
Author: Mark Bittman
Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs under the ribs...
Author: Gabrielle Hamilton
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
The fritters in this recipe are almost better cold than hot, making them ideal to prepare ahead of time. Jerusalem artichokes - a knobby, sweetly versatile...
Author: Regina Schrambling
Author: Marian Burros
Author: R. W. Apple Jr.
Author: Florence Fabricant
Author: Florence Fabricant
Author: Julia Reed
Author: Craig Claiborne And Pierre Franey
Author: Jonathan Reynolds
Author: Bryan Miller
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Frank J. Prial
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Amanda Hesser
Toni Tipton-Martin shares the best recipe for Louisiana Barbecued Shrimp and how to make this New Orleans-style shrimp for Juneteenth.
Author: Parade
Author: Melissa Clark
Author: Amanda Hesser
Author: Julia Reed
Author: Craig Claiborne And Pierre Franey