Spoonbread, a sort of cornmeal soufflé, is far more popular in places like Virginia and the Carolinas than in Tennessee and Mississippi, where I did my...
Author: Julia Reed
I've looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the...
Author: Martha Rose Shulman
Stuffing with made from eggy brioche and roasted chestnuts is a Thanksgiving classic. This one, seasoned with celery, onion and sage, and a little diced...
Author: Melissa Clark
Author: Regina Schrambling
Author: Susan Guerrero
Author: Pierre Franey
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of...
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Cauliflower, steamed until tender then finely chopped, combines beautifully here with quinoa and cumin. Millet would also be a good grain choice.
Author: Martha Rose Shulman
Author: Florence Fabricant
Don't throw out that stale baguette! Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper. Topped...
Author: Martha Rose Shulman
Millet, a light, fluffy gluten-free grain that is a good source of magnesium, manganese and phosphorus, lends itself beautifully to both sweet and savory...
Author: Martha Rose Shulman
Tomatoes are just coming into the markets. You can get by with slightly under-ripe tomatoes in this dish.
Author: Martha Rose Shulman
When I was a child in the Champagne region, my mother served us a dessert called gateau de semoule. It may sound exotic, but it's really just a cake made...
Author: Michel Richard
All the ingredients listed in this recipe are local to New England. If you don't live there, do your best to substitute them with your own local ingredients....
Author: Amanda Hesser
I've looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the...
Author: Martha Rose Shulman
Tomatoes are just coming into the markets. You can get by with slightly under-ripe tomatoes in this dish.
Author: Martha Rose Shulman
Author: Regina Schrambling