Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which David Latt shared with The Times in 2008. A meatless version...
Author: The New York Times
Here is a good alternative to a commercially made granola bar. It's a flexible recipe, allowing for any number of additions: dried cherries, pistachios,...
Author: Mark Bittman
With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they're skinny, just chop...
Author: Jeff Schwarz And Greg Kessler
You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.
Author: Emily Weinstein
Author: David Latt
Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic...
Author: Kim Severson
Author: Elaine Louie
Author: Mark Bittman