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This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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Using whole milk yogurt and just a bit of mayonnaise keeps this homemade tartar sauce rich and creamy, but with less fat.
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An untraditional marriage: German sausage meets Italian green.
cooking.nytimes.com
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
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This creamy coconut chiffon pie is topped with a layer of flaked coconut, to resemble a blanket of snow on Christmas morning.
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This the dessert I made for Valentine's. This the real deal. Not those "Just add Milk" instant desserts. The recipe is fairly difficult, and I would recommend...
cooking.nytimes.com
This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.