Author: Craig Claiborne
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Author: Martha Rose Shulman
Author: Florence Fabricant
Ceviche is a perfect summer appetizer: light, refreshing and cooking-free. Citrus - sometimes lemon or bitter orange, but in this case lime - does the "cooking" for you. It doesn't get much simpler than...
Author: Mark Bittman
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent...
Author: Pete Wells
Author: Molly O'Neill
Author: Barbara Kafka
Author: Mark Bittman
Author: Nigella Lawson
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by...
Author: Sam Sifton
Author: Amanda Hesser
Author: Pierre Franey
This recipe calls for crawfish, but you could easily substitute crab meat, shrimp or lobster. The sweetness of the seafood will complement the creaminess of the avocado in this elegant but easy dish.
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
Author: Florence Fabricant
Author: William Grimes
Author: Sam Sifton
Author: Florence Fabricant
Author: Mark Bittman
You can make your own assortment of crudités depending on what's available and pretty. Here's one example.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
Author: Jason Epstein
Author: Jonathan Reynolds