This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped ...
Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it ...
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Armando Rafael for The New York Times. Food Stylist: Monica Pierini.
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Tofu is often called a blank canvas, an empty surface on which to paint your sauces, marinades and whims. But, while its flavor is mild, tofu is anything but blank. It brings plenty to the plate: a ...
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