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This tartar sauce recipe mixes mayonnaise with capers, pickles, scallions, lemon juice, and pepper for a creamy, tangy dip to serve with seafood.
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If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Sweet and savory teriyaki sauce with sesame seeds and ground mustard powder flavor delicious broiled salmon steaks for a main dish that needs only a few minutes in the oven.
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Get California BLT Egg-in-a-Hole Recipe from Food Network
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.
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Get Blueberry Power Smoothie Recipe from Food Network
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Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer barbecue. This salad tastes wonderful the next day as well.
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Ground cumin flavors this latin-inspired salad.
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Get Saffron Halibut Packets Recipe from Food Network
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Get Mango Summer Rolls with Ginger-Peanut Sauce Recipe from Food Network