This recipe for edamame in the shell, brought to The Times by Mark Bittman in 2012, could not be easier. It can be made either on the stovetop or the microwave. Ready in minutes, it makes a perfect snack...
Author: Mark Bittman
Of all the things you can do with a radish - slice it into salads, chop it into salsa, shred it into slaw or top it with a thick layer of sweet butter and a sprinkling of flaky sea salt - the last thing...
Author: Melissa Clark
There is a wonderful Sardinian flatbread known as carta musica - sheet music, because it is nearly impossibly thin - that I never thought of making. Something about its ethereal nature made me assume that...
Author: Mark Bittman
Author: Molly O'Neill
This recipe calls for firm-ripe medium Hass avocados because they have to be able to stand up to frying. In the end, the fries are crunchy and creamy, the best of both worlds.
Author: Kim Severson
Author: Trish Hall
Author: John Willoughby And Chris Schlesinger
Author: Craig Claiborne
Author: Marian Burros
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.
Author: Melissa Clark