Author: Christine Muhlke
Author: Craig Claiborne And Pierre Franey
When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don't really need...
Author: Martha Rose Shulman
Author: Mark Bittman
You don't have to limit yourself to the young multicolored carrots that I'm finding at the farmers' market right now, but they are particularly beautiful,...
Author: Martha Rose Shulman
Author: Mitchell Owens
This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the...
Author: Martha Rose Shulman
Author: Bryan Miller
Author: Florence Fabricant
Author: Julia Reed
Author: Maura Egan
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks...
Author: Melissa Clark
Focaccia is a flatbread, not unlike a very thick-crusted pizza. It's an easy dough to put together. It's a great vehicle for all kinds of vegetables, just...
Author: Martha Rose Shulman
Author: Jill Santopietro
I didn't know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or...
Author: Melissa Clark
Author: Amanda Hesser
Author: Molly O'Neill
Author: Craig Claiborne
Author: Florence Fabricant
Author: Connie Mccabe
Author: Florence Fabricant
Author: Marian Burros
Author: Amanda Hesser
Author: Marian Burros
Author: Molly O'Neill
It occurred to me that pickling would be a great thing to do with wide chard stalks. They're crunchy and absorbent, and the texture stands up to weeks...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly...
Author: Julia Moskin
Author: Pete Wells
What's called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty,...
Author: Martha Rose Shulman
When I first prepared the cauliflower, it didn't do much for me for the first few days. Then I went away for a week, and when I came back and tasted the...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Craig Claiborne
Author: Florence Fabricant
Author: Pierre Franey
Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails....
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Jonathan Reynolds
Author: Nina Simonds
Author: Debbie Lee
Author: Nancy Harmon Jenkins
Author: Jonathan Reynolds