This recipe doesn't take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts....
Author: Jennifer Steinhauer
Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually...
Author: Mark Bittman
Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch...
Author: Amanda Hesser
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature,...
Author: Martha Rose Shulman
The sprouts I find most often at the supermarket are mung bean sprouts. But lately I've also found pea sprouts, which are more delicate and have a delicious...
Author: Martha Rose Shulman
Author: John Willoughby
Di san xian is a Dongbei classic that loosely means "three delights from the earth." It is a stir-fry of golden fried potatoes, eggplant wedges and crisp...
Author: Julia Moskin
Purple prairie barley is an heirloom grain that originated in Tibet. High in protein, the grain has the chewy texture of regular barley but with a dark...
Author: Martha Rose Shulman
Author: Florence Fabricant
Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch...
Author: Amanda Hesser
Tagines, the slow-cooked, deeply aromatic stews of North Africa, are traditionally made and served in distinctive clay pots, often with lamb, and usually...
Author: Mark Bittman