These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of...
Author: Martha Rose Shulman
Author: Kim Severson
Author: Florence Fabricant
Author: Jacques Pepin
Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Moira Hodgson
For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover. Some of the water...
Author: Jacques Pepin
Author: Molly O'Neill
A wheatberry is the whole wheat kernel. You can grind it to make flour, but if you boil it like a bean, you're left with a delicious whole grain that has...
Author: Tara Parker-Pope
Author: Moira Hodgson
Author: Enid Nemy
Wild mushrooms add a luxurious dimension to this comforting, almost classic potato gratin. There is no cream here, just milk mixed with porcini broth (the...
Author: Martha Rose Shulman
Author: Marian Burros