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Brunch is served.
cooking.nytimes.com
Inspired by a wonderful dessert in the pastry chef Sherry Yard’s “Desserts by the Yard,” this is a beautifully layered jello First make the lemon gelée – even better if you have Meyer lemons at your disposal – and let it set in the glasses (this will take about an hour, so plan accordingly) Then make the blood orange jelly and pour on top of the lemon layer
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I developed this recipe for a tropical graduation party two summers ago, abd it was a real hit. Grilled salmon paired with baby banana's sweet spicy orange glaze...
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This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.
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Get Radicchio, Orange Bell Pepper and Arugula Salad with a Citrus Vinaigrette Recipe from Food Network
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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Lemony whipped cream filling. A wonderful filling for white, yellow, or citrus cakes.
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
cooking.nytimes.com
While you can flambé pretty much any confection that’s soaked in a high-proof spirit, a baba au rhum is one of the booziest options It’s based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart And, unlike crepes, it’s easy to serve to a crowd
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Get Glazed Pork Belly With Ginger Barbecue Sauce Recipe from Food Network
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Delicious! Use ripe mangoes for best results.