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Pasta tossed with lemon-vodka-cream sauce and topped with scallops.
cooking.nytimes.com
This recipe is by Julia Moskin and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Horchata, Lime and Mezcal Cocktail Recipe from Food Network
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A healthy red pepper hummus recipe.
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Get Basic Crepes Recipe from Food Network
Ingredients: flour, eggs, milk, club soda, butter
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Get Baked Baguettes Recipe from Food Network
Ingredients: yeast, sugar, water, salt, bread flour
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This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together
cooking.nytimes.com
The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable And these days, the Meyer's secret is finally out
cooking.nytimes.com
This elegant cheesecake is based on Amanda Hesser's mother's simple recipe The crust is made of Nabisco chocolate wafers and butter The bottom layer is a fluffy pool of cream cheese, eggs and sugar
cooking.nytimes.com
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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Chef Travis Lett's recipe for ricotta gnocchi with cherry tomato pomodoro sauce. Ricotta makes for a lighter texture gnocchi and the cherry tomato pomodoro complements...
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Peanut butter and chocolate, and unbeatable combination.