This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted...
Author: Martha Rose Shulman
This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound...
Author: Mark Bittman
Originally from Venezuela, so it is said, arepas are perhaps best described as cornmeal-based English muffins. I like them better fried than baked, but they're good either way. There are two-faced griddles...
Author: Mark Bittman
Author: Horacio Silva
In most Chinese restaurants, so-called "Salt and Pepper-Style" shrimp or squid usually contain other spices too. A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them...
Author: David Tanis
Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don't even have to be a whiz with a knife to make it.
Author: Martha Rose Shulman
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp. But in the 19th century, oysters were so plentiful in eastern Virginia...
Author: Julia Moskin
I was looking around for new approaches to winter squash and found a wonderful looking recipe in "Plenty More," the latest collection from Yotam Ottolenghi, for roasted butternut squash with buckwheat...
Author: Martha Rose Shulman
Author: Bryan Miller And Pierre Franey
This is not exactly authentic, but I wanted to add a vegetable to my tortilla soup, to make it more of a dinner in a bowl, so I decided to shave cauliflower, toss the ricelike pieces with oil and chili...
Author: Martha Rose Shulman
Here is a heavily-loaded platter of shredded pork inflected with the flavors of cumin, coriander and lime, layered with tortilla chips and sliced radishes, flecks of scallion and leaves of cilantro, drifts...
Author: Sam Sifton
Author: Matt Lee And Ted Lee