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This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.
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Super simple and delicious, this pomegranate, arugula, and spinach salad is a beautiful addition to any meal.
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This asparagus pairs especially well with Asian types of grilled foods, such as kebabs or satays.
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Grapefruit and lime are the perfect refreshing combination for this margarita. Fresh juices taste so much better than store-bought.
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Freshly made onion juice is the family secret to this old recipe for a sweet and tangy poppyseed salad dressing that's ready in just a few minutes.
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This variation of a traditional Korean recipe for marinated beef short ribs uses a marinade with soy sauce, sugar, sesame oil, and garlic.
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Sugar and butter are creamed together until fluffy, and then eggs, fresh lemon juice, and flour are stirred in. The custard filling is poured into a pie shell, and it's baked until fragrant and set. Garnish this lovely pie with paper-thin slices of lemon and springs of mint, if desired.
Ingredients: butter, sugar, flour, eggs, fruit, pie crust
cooking.nytimes.com
Stone fruit is summer in your hand To me, there isn’t a better unmessed-with food than a good, ripe peach Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for almost all
Ingredients: sugar, water, butter, vanilla bean, fruit
cooking.nytimes.com
This mustard, from “Tart and Sweet,” by Jessie Knadler and Kelly Geary, is easy, fiery and great Use it to elevate a simple dinner of sausages, roast chicken or steak.
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This refrigerator raspberry oatmeal is assembled the night before so you can wake up to an already-made hearty breakfast.
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Springerle cookies are a centuries-old, anise-flavored German Christmas cookie made using decorative, carved wooden molds or rolling pins. Allowed to dry overnight, the designs remain embossed in the cookies when baked.
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