In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at...
Author: Martha Rose Shulman
You'll always want a batch of these around: From the vegetables you grill to the seasonings you use, this recipe is endlessly adaptable. It also keeps...
Author: Ali Slagle
Easily the most popular classic Puerto Rican dish, mofongo is flavorful, satisfying and layered with history. The ingredients and process reference the...
Author: Von Diaz
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the...
Author: Martha Rose Shulman
While it may be difficult to imagine many classic Italian dishes without a generous sprinkle of Parmesan, polenta's creamy nature means it's easy to make...
Author: Lidey Heuck
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big...
Author: Melissa Clark
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional:...
Author: Melissa Clark
Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them...
Author: Ali Slagle
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use...
Author: Martha Rose Shulman
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture....
Author: Martha Rose Shulman
Sweet potato and sweet corn are combined with curry leaves and spices in these savory cakes, meant to be served alongside a creamy pistachio-yogurt sauce....
Author: Nik Sharma
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here - ringan is the...
Author: The New York Times
Author: Martha Rose Shulman
Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over...
Author: Martha Rose Shulman
This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements. Escarole goes by a few names, including broad-leafed...
Author: Martha Rose Shulman
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big...
Author: Melissa Clark
An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren't traditional:...
Author: Melissa Clark
In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at...
Author: Martha Rose Shulman
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use...
Author: Martha Rose Shulman
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture....
Author: Martha Rose Shulman
This stir-fry has hot (red pepper flakes), sour (vinegar), sweet (honey) and bitter (escarole) elements. Escarole goes by a few names, including broad-leafed...
Author: Martha Rose Shulman