Author: Barbara Kafka
This recipe is adapted from "The Tenth Muse: My Life in Food," the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five...
Author: Julia Moskin
Author: Mark Bittman
Don't limit your use of miso to soup! It makes for a fantastic compound butter. It's terrific cut with mirin and slathered over chicken. And here, stirred into mayonnaise, it becomes a consciousness-expanding...
Author: Mark Bittman
Author: Julia Moskin
Here is a tangy homemade alternative to the stuff in the bottle. It comes together in five minutes, and you can follow Julia Child's lead and tart it up with a little mustard, or not. Either way, any fried...
Author: Amanda Hesser
Author: David Tanis
Author: Julia Moskin
Author: Florence Fabricant
Author: Barbara Kafka
Author: Jeff Gordinier
Author: Marian Burros
Bartenders are increasingly using fresh flowers for cocktails, and they sometimes also flavor syrups with them, like this lavender-and-rose-water simple syrup that sweetens the lime juice, mint leaves...
Author: Laura M. Holson
New-crop apples (that is, ones just picked) don't necessarily make it to supermarkets, where the general rule is to stock four or five dependable varieties that travel well. Those may come from eastern...
Author: David Tanis