These are inspired by Patricia Wells' "Chanteduc Rainbow Olive Collection" in her wonderful book "The Provence Cookbook." It is best to use olives that have not been pitted.
Author: Martha Rose Shulman
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with...
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Here's a simply perfect appetizer for your next cocktail party: shrimp poached in Chinese seasonings and served with a flavorful dipping sauce of hoisin and sesame oil.
Author: Mark Bittman
Author: Pierre Franey
This somewhat clumpy granola isn't too sweet, so you can feel a little virtuous when you snack on it. It is best to eat it soon after baking, while the clumps still hold; they will eventually fall apart...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Mark Bittman
I like to serve this on endive leaves, red pepper squares or rounds of cucumber. You also could top crostini with it. Don't make it too far ahead of serving, because you don't want the fish to cook in...
Author: Martha Rose Shulman
Just when I thought I would never find anything new to do with the two small summer squash that were lingering in my refrigerator I came across this dish in Paula Wolfert's book "The Cooking of the Eastern...
Author: Martha Rose Shulman
I learned this wonderful chickpea batter for fried vegetables from the cookbook author and teacher John Ash, who demonstrated his version of it recently at the 2010 World of Healthy Flavors conference...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Florence Fabricant
Author: Amanda Hesser
Goat cheese is no longer the trendy dairy avatar that it was in the 1980s, but it deserves to be rediscovered. The fresh cheese can be chalky, but in this recipe, the rounds are softened in olive oil for...
Author: Julia Moskin
In 2011, razor clams were showing up on menus all over New York City. Some chefs steamed them, some served them with pasta, others decided they would be great in ceviches, as here. A shopping tip for razor...
Author: Florence Fabricant
Author: Mark Bittman
Author: Joan Nathan
Author: Florence Fabricant
Author: Nancy Harmon Jenkins