Author: Nancy Harmon Jenkins
The chef Fany Gerson's spicy, dynamic take on a classic matzo ball soup is a staple of her Rosh Hashana table. The broth gets a bright kick from green...
Author: Priya Krishna
Author: Molly O'Neill
This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers' market (or crammed into your community-supported agriculture...
Author: Melissa Clark
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
Author: Peter Applebome
Author: Joan Nathan
Author: Florence Fabricant
Author: Mark Bittman
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Florence Fabricant
This creamy soup of pairs two spring delicacies: green garlic, which are the tender bulbs that arrives early in the season, still attached to the greens,...
Author: Melissa Clark
Author: Robert Farrar Capon
Author: Jacques Pepin
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Barbara Kafka
Author: Amanda Hesser
Author: Craig Claiborne
The base for this gazpacho is almost classic. It differs from traditional Andalusian gazpacho only in that it contains no bread, which is what gives the...
Author: Martha Rose Shulman
Author: Tara Parker-Pope
Author: Craig Claiborne
Author: Molly O'Neill
Author: Amanda Hesser
Author: Joan Nathan
Author: Molly O'Neill
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
Author: Mark Bittman
Author: Florence Fabricant
Author: Craig Claiborne
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
Author: Julia Reed
Author: Florence Fabricant
Author: Kay Rentschler
Author: Florence Fabricant
Melon with port is a traditional combination in France, the wine served in half a Cavaillon melon, but I always though it could be improved. The beautiful...
Author: Michel Richard
Author: Craig Claiborne
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
This lighter, vegetarian version of hot borscht has the depth of flavor that a meaty backdrop provides, without overpowering the winelike, heady flavor...
Author: Martha Rose Shulman
Author: Bryan Miller
Author: Florence Fabricant
Author: Marian Burros