Author: Moira Hodgson
Author: Pierre Franey
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and...
Author: Melissa Clark
Author: Mark Bittman
Author: Amanda Hesser
Author: Mark Bittman
Author: Moira Hodgson
Author: Moira Hodgson
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill
For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round...
Author: David Tanis
Leeks have gone in and out of favor throughout history. Here they're prepared as the more-esteemed asparagus: Blanched, then slathered with butter mixed...
Author: Amanda Hesser
Author: Moira Hodgson
Author: Florence Fabricant
This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then...
Author: Amanda Hesser
Author: Pierre Franey
Author: Amanda Hesser
Author: Melissa Clark
In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers'...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use...
Author: Christine Muhlke
Author: Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Amanda Hesser
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta - a light, fluffy mixture of cornmeal, water, milk and eggs....
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Moira Hodgson
Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry...
Author: Oliver Schwaner-Albright
Author: Matt Lee And Ted Lee
Here, olive oil replaces butter for a healthier twist on classic mashed potatoes. Sautéed garlic and rosemary add flavor. Don't forget to season generously...
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes,...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Mark Bittman
This caramelized delicata squash purée, adapted from Nathan Myhrvold's multivolume "Modernist Cuisine: The Art and Science of Cooking," is prepared in...
Author: Melissa Clark
Author: Marian Burros
Author: Marialisa Calta