Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Leslie Land
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Marialisa Calta
Author: Elaine Louie
Author: Mark Bittman
This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas's book "The Greek Vegetarian." I love the way the greens and tomatoes...
Author: Martha Rose Shulman
Author: Marian Burros
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils,...
Author: Nigella Lawson
Author: Mark Bittman
If you haven't yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that...
Author: Mark Bittman
Author: Pierre Franey
Author: Barbara Kafka
To make the "candy"; that my sister and I loved, use a stainless-steel pot with a copper bottom. After you have removed the cooked polenta, the inside...
Author: Marialisa Calta
Author: Julia Moskin
Author: Mark Bittman
Author: Pierre Franey
Author: Alex Ward
Author: Gustav Niebuhr
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Robert Farrar Capon
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed...
Author: Mark Bittman
What is more traditionally Southern than fluffy biscuits bathed in butter? These are sinful with dinner, terrific toasted and slathered with butter and...
Author: Alex Ward
Author: Melissa Clark
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed...
Author: Mark Bittman
Author: Melissa Clark
Author: Mark Bittman
Author: Amanda Hesser
Author: Pierre Franey
Author: Julia Reed
Author: Leslie Land