Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Author: Mark Bittman
This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.
Author: Marian Burros
Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar...
Author: Martha Rose Shulman
White bean pâté has been a signature dish of mine for decades. I've fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
Author: Martha Rose Shulman
This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don't have time to cook the black beans, you could use canned beans and refry them with the spices called for...
Author: Martha Rose Shulman
Author: David Tanis