facebook share image   twitter share image   pinterest share image   E-Mail share image

Beef Empanadas

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique...

Author: David Tanis

Bulgur Pilaf With Chickpeas and Herbs

This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water...

Author: Martha Rose Shulman

Imam Bayildi

There are many recipes for the iconic Turkish eggplant dish, Imam Bayildi. Most call for much more olive oil than this recipe does. There's quite a bit in this one, but it's a much lighter dish than the...

Author: Martha Rose Shulman

Peppers Stuffed With Rice, Zucchini and Herbs

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It...

Author: Martha Rose Shulman

Lessons Worth Savoring Spinach Timbales

Author: Bryan Miller And Pierre Franey

Roasted Squash and Red Onion Gratin With Quinoa

I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.

Author: Martha Rose Shulman

Corn Empanadas

Back in 2013, David Tanis learned to make several versions of empanadas from his friend Fernando Trocca, an Argentine chef, including one filled with sweet corn. Here, Mr. Tanis uses potatoes, peppers...

Author: David Tanis

Hard Cooked Eggs in Tomato Onion Sauce

This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see this preparation in southern Italy (it's good over...

Author: Mark Bittman

Bass Ceviche

This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green...

Author: C.J. Chivers

Tomatoes Stuffed With Sausage

Author: Pierre Franey

Grilled Eggplant and Tomatoes With Chermoula

Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer's eggplant and tomatoes. You can use an...

Author: Martha Rose Shulman

Ludo Lefebvre's Roasted Carrot Salad

At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well...

Author: Sam Sifton

Wheat Berries With Broccoli

I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make a farro risotto and the grains took forever to become...

Author: Martha Rose Shulman

Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel

These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work...

Author: Martha Rose Shulman

Rich Red Wine Vegetable Stew

Author: Barbara Kafka

Cauliflower, Potato and Quinoa Patties

Cauliflower is a great vegetable to use in a burger, because it breaks down nicely so that it can be mashed along with potatoes to form a burger that stays together. I have always loved seasoning this...

Author: Martha Rose Shulman

Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce...

Author: Martha Rose Shulman