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cooking.nytimes.com
This extraordinary cake is a sophisticated riff on the ubiquitous zucchini bread It's more delicate and tender than the classic loaf, fresh ginger and orange zest add a dash of vibrancy, and hazelnuts add crunch It's also blissfully simple to make
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Spicy smoky sausage adds flavor and zest to a simple stew of zucchini and potatoes.
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These little frittatas are made in the shape of muffins which makes them perfect for snacks during the day. They are easy to make and taste great.
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Summer's best produce comes together for a dinner you'll be thinking about until fall.
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Forget heavy, mayonaise-laden pasta salads. This grilled chicken and zucchini version is dressed in a flavorful, yet light lemony vinaigrette.
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Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish.
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Roasting chicken thighs with their skin on helps keep the meat moist, while the pan juices lend lusciousness to the zucchini that roasts alongside.
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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This is the easiest and best tasting Biscotti recipe I have ever made! Received from a co-worker back in 1993, this will make your house smell WONDERFUL!
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Everything you love about a Cuban sandwich.
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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This is a Brazilian dessert and my grandmother's recipe. This dessert forms two layers leaving a light and creamy top layer and a sweet and dense bottom. My...