Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how she and her family ate. Ms. Louie brought back...
Author: Elaine Louie
Author: Mark Bittman
Author: Richard Sax
I've modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters. Make sure to buy beets that have a generous amount of greens attached. Don't be alarmed by the amount...
Author: Martha Rose Shulman
Author: Molly O'Neill
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles,...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Florence Fabricant
Author: Molly O'Neill
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Author: Martha Rose Shulman
In Park Slope, Dale Talde engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the "pretzel dumpling." Inside, there's some slightly cured pork. Outside,...
Author: Jeff Gordinier
Author: Mark Bittman
Author: Pierre Franey
Author: Matt Lee And Ted Lee
Author: Jonathan Reynolds
Author: Joan Nathan
Author: Mark Bittman
Author: Kay Rentschler
Author: Regina Schrambling
Be sure to use strong mustard from Dijon. Dorie's friend Gérard Jeannin uses Dijon's two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known...
Author: Emily Weinstein
To celebrate Shab-e Yalda, the Iranian celebration of the winter solstice, the chef Hanif Sadr of Komaaj in San Francisco takes the classic preparation of kaale, or uncooked, seerabeh, a tangy walnut and...
Author: Naz Deravian
Author: Barbara Kafka
Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with...
Author: David Tanis
Author: Melissa Clark
At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico. Its mild, rich heat was in the pan-roasted lobster...
Author: Amanda Hesser
Author: Florence Fabricant
This is much like pissaladière, the Provençal onion tart. It's a perfect time of year to make it, with sweet spring onions in abundance in the markets.
Author: Martha Rose Shulman
Author: Amanda Hesser
A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark...
Author: Melissa Clark
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a...
Author: Mark Bittman
Author: Linda Wells
Author: Daniel Patterson
A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed...
Author: Tara Parker-Pope
Author: Betty Fussell
Author: Marian Burros
Author: Joan Nathan
Author: Molly O'Neill
Author: Molly O'Neill
Author: Mark Bittman