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cooking.nytimes.com
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean (Don’t be alarmed by the amount of sugar; it’s mostly drained off.) It’s a method I learned from the pastry chef Jacquy Pfeiffer Once poached, the rhubarb has many uses, both sweet and savory
Ingredients: sugar, vanilla bean, rhubarb
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This is a super easy lunch dish loaded with fresh greens and veggies. I have eaten this, or a version of it almost every day for lunch for the past five years...
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Get Guinness Float Recipe from Food Network
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This recipe is a simple wrap idea, filling a flour tortilla with roast beef, blue cheese, red bell pepper, and romaine lettuce.
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A lighter, vegetarian spin on the classic bar snack, these baked Buffalo Cauliflower Florets are served with a creamy blue cheese dip.
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Get Heavenly Hummus Wrap with Homemade Hummus Recipe from Food Network
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Chef Ricardo "Ricky" Arias's recipe for Cucumber Salad with Trout Two Ways
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Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta. Use a grill basket so you don't lose any cherry tomatoes and baby squash, if using.
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This recipe yields a big batch of hearty pasta salad with tuna, pasta, garbanzo beans, artichoke hearts, olives, and greens in Italian dressing.
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Get Gianduja Caramel "Mud" Recipe from Food Network
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Banana Cake with Cream Cheese Frosting - an easy banana cake, made as a sheet cake! The cake has super banana flavor paired with a sweet and tangy cream cheese frosting. This banana sheet cake is perfect for a large gathering.
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A versatile tart appropriate as an hors d’oeuvre or a dessert.