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Soft pretzels get a quick boil in a baking soda and water bath, are sprinkled with coarse salt, and baked for a golden brown, chewy crust.
cooking.nytimes.com
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey They also are delicious draped over a pile of rice.
cooking.nytimes.com
For at least one meal at your summer rental, serve sausages They come seasoned and self-contained, with no need for condiments or sauces After a long trip, you just throw them on the grill or under a broiler, and serve with a salad on the side
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
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Traditional honey mustard meets rice vinegar and sesame oil in this creamy, tangy dressing that's a breeze to make.
cooking.nytimes.com
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons) We like it with fresh berries If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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Barbeque pulled pork is deep fried in wonton wrappers in this mashup of Southern bbq with an Asian-inspired twist.
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A good tomato sauce is the basis for so many dishes—pizza, pasta, chicken, and fish. Here is a delicious basic tomato sauce recipe. Marinara sauce.
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
www.simplyrecipes.com
Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, olive oil, and cheese.
Ingredients: egg, olive oil, milk, tapioca flour, salt
cooking.nytimes.com
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust