Author: Barbara Kafka
Author: Barbara Kafka
This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia...
Author: Julia Moskin
Author: Melissa Fernandez
Author: Barbara Kafka
Author: Julia Moskin
Author: Florence Fabricant
Don't limit your use of miso to soup! It makes for a fantastic compound butter. It's terrific cut with mirin and slathered over chicken. And here, stirred...
Author: Mark Bittman
Author: Mark Bittman
Author: Marian Burros
This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon...
Author: Melissa Clark
Author: David Tanis
Here is a tangy homemade alternative to the stuff in the bottle. It comes together in five minutes, and you can follow Julia Child's lead and tart it up...
Author: Amanda Hesser
Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.
Author: Jane Sigal
Author: Julia Moskin
Author: Jeff Gordinier
Author: Marian Burros
Author: Barbara Kafka
Author: Melissa Clark
Author: David Tanis
Author: Melissa Clark
Author: Barbara Kafka
Author: Kim Severson
Hellmann's is a fine product. But homemade mayonnaise is something entirely different. It is perfectly delicious spread on sandwiches, but it can also...
Author: Amanda Hesser
Author: Bryan Miller
Bartenders are increasingly using fresh flowers for cocktails, and they sometimes also flavor syrups with them, like this lavender-and-rose-water simple...
Author: Laura M. Holson
Miso butterscotch sounds like dessert - and indeed can be - but it is better imagined as a step beyond the caramel sauce you may know from Vietnamese cooking....
Author: Mark Bittman
Porterhouse steaks and béarnaise sauce seem to have a natural affinity, with the sauce's tarragon taste playing off the meat's texture. Sop up the rest...
Author: Pierre Franey
New-crop apples (that is, ones just picked) don't necessarily make it to supermarkets, where the general rule is to stock four or five dependable varieties...
Author: David Tanis
Author: Mark Bittman
Author: Mark Bittman
Author: Barbara Kafka
Author: Bill Yosses
Author: Julia Moskin
Author: Mark Bittman
This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon...
Author: Melissa Clark
This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia...
Author: Julia Moskin
Author: Julia Moskin
Author: Julia Moskin