Author: Florence Fabricant
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have...
Author: The New York Times
Author: Craig Claiborne
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
Author: Mark Bittman
Author: Florence Fabricant
Author: Kay Rentschler
This creamy soup of pairs two spring delicacies: green garlic, which are the tender bulbs that arrives early in the season, still attached to the greens, and garlic scapes, which look like curlicue tulip...
Author: Melissa Clark
Author: William Norwich
Author: Craig Claiborne
Author: Amanda Hesser
Author: Molly O'Neill
Author: Christine Muhlke
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Author: David Tanis
Author: Moira Hodgson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Bryan Miller And Pierre Franey
Author: Julia Reed