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These turmeric chicken skewers are an easy way to incorporate some Indian flavors at your summer BBQ. The cilantro-coconut lime dip is sure to be a fan favorite...
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This Doritos consommé recipe with shrimp, smoked corn, and cilantro uses gelatin to clarify the stock.
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Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.
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Get Italian Tuna Salad Recipe from Food Network
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Get Toasted Ravioli Recipe from Food Network
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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.
cooking.nytimes.com
This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Get Raise the Steaks: Strip Steaks with Two Sauces Recipe from Food Network
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This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.