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cooking.nytimes.com
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
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Banana bread with walnuts and dark chocolate chunks is easy to prepare in the bread machine and makes a tasty quick bread.
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A scoop of vanilla ice cream served over grilled pineapple with a sweet and creamy butterscotch sauce makes a wonderful dessert. Canned pineapple can be used when fresh pineapple isn't in season.
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Layers of sourdough bread, spinach, soy sausage, and cheese are baked in a mixture of egg and milk for an easy brunch recipe for a crowd.
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus at least 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote Recipe from Food Network
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Enjoy a tangy coleslaw anytime with this sassy freezer slaw made with cabbage and apple cider vinegar.
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Chocolate hazelnut spread and espresso powder are the key ingredients in this Italian-inspired recipe for creamy hazelnut gelato.
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This creamy dressing pair cool, tangy yogurt with orange juice, spicy ginger, fragrant orange peel and a hint of fiery cayenne.
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A crust of butter, sugar and flour is layered with raspberry jam, then topped with oats and walnuts.
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This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
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Made with white bread, extra sharp Cheddar cheese, and butter, this crispy, crunchy, cheesy masterpiece is the ultimate grilled cheese sandwich.
Ingredients: butter, bread, cheddar cheese