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At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that's pickled and then grilled, plus freshly sautéed squash.
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This recipe is by Bryan Miller and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This gnocchi-like dish is a "naked" ravioli-just the light, pillowy filling, no pasta. Guess where the name came from?
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To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
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Get Chunky Guacamole: Guacamole Picado Recipe from Food Network
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This Greek-style salad made with farro, an ancient Mediterranean grain, is a nice alternative to pasta salad.
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Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust — which is exactly what you’ll do for this riff on a simple cheese sandwich Fresh baguette, grilled zucchini and onion, the soft-crisp cheese It is a sandwich rich and savory enough for dinner.
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Get Roasted Chile Salsa Recipe from Food Network
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Get Shaved Vegetable Tart Recipe from Food Network
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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Get Branzino with Puttanesca Recipe from Food Network
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Get Chopped Chicken Livers Recipe from Food Network