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Give your coleslaw a hint of sweet summer flavor with peaches and cabbage in a slightly spicy dressing.
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Be sure to use strong mustard from Dijon Dorie's friend Gérard Jeannin uses Dijon’s two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as “à l’ancienne.” You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant Do what Gérard would do: smell it first
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Apples and raspberries are baked under a buttery crumb topping creating a delightful cobbler perfect for summertime evenings.
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When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles Keep the sheets and strips you are not working with covered with a damp towel to avoid this If you do have a problem with cracking, wrap each triangle in another strip of phyllo.
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The Italian favorite summer salad of tomatoes, basil, and slices of fresh mozzarella cheese gets new depths of flavor when the tomatoes are roasted with olive oil, garlic, and balsamic vinegar.
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Get Mac and Cheese Grilled Cheese with Bacon Two Ways Recipe from Food Network
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flank steak is marinated in a fiery soy sauce and sesame marinade then grilled until slightly charred in this spicy take on Beef Bulgogi.
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Get Turkey Burgers Recipe from Food Network
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Chef John's cheese blintzes, filled with a lemon ricotta-cream cheese mixture, are perfect for a special brunch. Try them with a fresh berry sauce.
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Sweet and sour sauce brings a new Asian-inspired twist to the traditional pasta salad. Serve with your favorite chicken, pork, or beef as a refreshing side dish.
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A rich lime flavored ice cream is speckled with bits of graham cracker to taste just like a key lime pie. My family loves this, and it's much more versatile than the 'real thing'(I'm making it into popsicles next)!