Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could...
Author: Mark Bittman
This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter...
Author: Marian Burros
Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook...
Author: Martha Rose Shulman
White bean pâté has been a signature dish of mine for decades. I've fiddled with the recipe over the years, varying the seasonings and adding more oil...
Author: Martha Rose Shulman
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball....
Author: Martha Rose Shulman
This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don't have time to cook the black beans, you could use canned...
Author: Martha Rose Shulman
This Lebanese dish is all about summer. Pomegranate molasses makes it both sweet and sour; you can find it in Middle Eastern markets. Serve the dish as...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: David Tanis
Author: Mark Bittman
Author: Craig Claiborne
To comfort you and yours, here is my recipe for The World's Lightest Matzo Balls (which evolved over the years from Jennie Grossinger's cookbook "The Art...
Author: Susan Gubar
Author: Christine Muhlke
Author: Julia Reed
This comforting topping is a kind of Mexican piperade.
Author: Martha Rose Shulman