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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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Putting panko in the meatballs instead of breadcrumbs yields a much lighter product.
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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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This fluffy quinoa tabbouleh salad is unusually delicious with the addition of tuna marinated in soy and lime, shiitake mushrooms cooked in dashi, and a pungent...
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Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Get Panettone Bread Pudding Recipe from Food Network
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Delicious, not too crispy biscotti, which can be dipped in or drizzled with melted chocolate. (You can use slivered almonds instead of the hazelnuts, if you wish.)
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Get Raw Chocolate Cake Recipe from Food Network
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These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt or cappuccino.
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A French-influenced side salad with herbs and red wine vinaigrette.
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Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: Parmesan.