Author: Florence Fabricant
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets,...
Author: Jacques Pepin
This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess...
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
I've been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture,...
Author: Martha Rose Shulman
Author: Marian Burros
Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
Author: Martha Rose Shulman
Author: Florence Fabricant
This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber...
Author: Melissa Clark
Author: Barbara Kafka
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Julia Moskin
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
I'm usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Pierre Franey
Author: Amanda Hesser
Author: Sam Sifton
Author: Amanda Hesser
Author: Florence Fabricant
Author: Jason Epstein
Author: Molly O'Neill
Author: Florence Fabricant
Author: Amanda Hesser
Author: Mark Bittman
Author: Craig Claiborne
Author: Nigella Lawson
Author: Nicole Mones
Author: William Grimes
Author: Marian Burros
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to...
Author: Pete Wells
Author: Matt Lee And Ted Lee
Author: Florence Fabricant
Author: Jonathan Reynolds
You can make your own assortment of crudités depending on what's available and pretty. Here's one example.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Jill Santopietro
Author: Molly O'Neill
Author: Gabrielle Hamilton
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Melissa Clark
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made...
Author: Sam Sifton
"Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets,...
Author: Jacques Pepin
Back in 2009, Julia Moskin spent some time with Christopher Hirsheimer and Melissa Hamilton, the women behind Canal House Cooking. At the time, the two...
Author: Julia Moskin
Author: Florence Fabricant