This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast. You...
Author: Melissa Clark
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
Author: Martha Rose Shulman
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the...
Author: Julia Child
Author: Mark Bittman
This dish is a midwinter night's dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using potatoes both diced and mashed. Though it is liberally...
Author: Alex Witchel
I'm in that third situation a few nights a week, and often all I want to eat is a salad - but a salad with substance. I'm hungry at the end of the day, and dinner is the one meal of the day that I sit...
Author: Martha Rose Shulman
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.
Author: Martha Rose Shulman
Author: Pierre Franey
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.
Author: Martha Rose Shulman
These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice and moist.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: David Tanis
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn't have some of the traditional ingredients...
Author: Martha Rose Shulman