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Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.
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For an even crunchier topping, you can use sanding sugar in place of granulated sugar in step 3. Look for it in the baking section of your grocery store.
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This sandwich illustrates that, by just doing a little more, you can take a standard sandwich to a higher realm.
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Lobster bathed in wine is insanely tasty.
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Recipe for Shrimp with Meyer Lemons, Capers, and Fried Sage Leaves, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This unusual yet tasty sweet and savory pizza is made with a curried red lentil sauce instead of tomato sauce. It's topped with a delicious mix of sweet potato, eggplant, tomatoes, garlic, onions, and spices.
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Leeks trimmed and gently braised in butter and white wine and seasoned with thyme, garlic and parsley.
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This anchovy-free Caesar dressing is bold and creamy and takes no time to whip up.
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You can't go wrong with a cocktail called Good Times; guaranteed to satisfy every time.