Author: Molly O'Neill
Author: Barbara Kafka
Author: Moira Hodgson
Author: Pierre Franey
Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Author: Mark Bittman
Author: Florence Fabricant
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.
Author: Martha Rose Shulman
Radishes, usually relegated to the relish tray, showed off their sharpness and color in a quick braise with butter.
Author: Julia Moskin
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Mark Bittman
Author: Pierre Franey
Author: Mark Bittman
This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.
Author: Molly O'Neill
Author: Pierre Franey
it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
This dish can be prepared, in part, one day ahead and refrigerated.
Author: Marian Burros
Author: Moira Hodgson
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
These easy, butter-free, dairy-free mashed yams from Chloe Coscarelli, the vegan cookbook author, are gussied up with creamy coconut milk, maple syrup and warm autumn spices.
Author: Tara Parker-Pope
Author: Marian Burros
Author: Pierre Franey
Author: Amanda Hesser
Author: Marian Burros
Author: Pierre Franey
Author: Molly O'Neill
This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet...
Author: Julia Moskin
Author: Pierre Franey
Author: Betty Fussell
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They're sturdy enough to withstand additional cooking without falling apart. Even after a 20-minute sizzle in...
Author: Mark Bittman
Author: Marian Burros