Author: Enid Nemy
The leeks, herbs and lemon juice added at the end of cooking contribute a lightness to this chewy risotto. You can use one herb or a combination. If you've bought a big bunch of flat-leaf parsley and needed...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
Author: Moira Hodgson
Author: Mark Bittman
Author: Craig Claiborne
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover. Some of the water is absorbed by the potatoes, and the remainder...
Author: Jacques Pepin
There are two choices here for the greens. Dandelion greens are bitter and chard is not, or only slightly so. I think the potatoes taste particularly sweet against the bitter dandelion greens, but if you...
Author: Martha Rose Shulman
Author: Julie Sahni
Author: Marian Burros
Author: Pierre Franey
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and...
Author: Julia Moskin
The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs....
Author: David Tanis
Author: Pierre Franey