Author: Molly O'Neill
Author: Julia Moskin
Author: Amanda Hesser
Millet can be dry, but here there's lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1 1/4 cups cooked millet that I'd frozen a while back. Look for beets...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: Suzanne Hamlin
Author: Mark Bittman
Author: Molly O'Neill
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. He uses dry organic cranberries and peeled frozen chestnuts,...
Author: Tara Parker-Pope
Author: Marian Burros
Author: Moira Hodgson
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge...
Author: Emily Weinstein
Author: Craig Claiborne And Pierre Franey
Author: Robert Farrar Capon
Author: Florence Fabricant
Author: Elaine Louie
Author: Patricia Wells
If you think you don't like green bean casserole, withhold judgment until you've tried this entirely from-scratch version. It has all the classic elements of the Thanksgiving favorite, but its base is...
Author: Sarah Jampel
Author: Craig Claiborne
Author: Molly O'Neill