facebook share image   twitter share image   pinterest share image   E-Mail share image

Monterey Bay Abalone, Meunière Style

Author: Christine Muhlke

'Cracked Wheat' Bread

When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don't really need to bake as often, but I've never gotten bread...

Author: Martha Rose Shulman

Whole Wheat Quinoa Bread

This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour.

Author: Martha Rose Shulman

Marinated Octopus

Author: Maura Egan

Sourdough Rye

Author: Mark Bittman

Short Rib Chili Nachos

These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools...

Author: Melissa Clark

Tuna Confit

Author: Florence Fabricant

Pickled Baby Turnips

I didn't know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with...

Author: Martha Rose Shulman

Shrimp Stock

Author: Bryan Miller

Deviled Ham on Toast

Author: Mitchell Owens

Lemon Baked Squid

Author: Molly O'Neill

Vietnamese Style Beef Stock

Author: Molly O'Neill

Pickled Cauliflower With Hot Pepper and Cumin

When I first prepared the cauliflower, it didn't do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused...

Author: Martha Rose Shulman

Truffles in Puff Pastry 'Cinderella'

Author: Jonathan Reynolds

Flour Tortillas

Author: Craig Claiborne

Portobello Caviar

Author: Molly O'Neill