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Chicken and basil are cooked into a delicious Thai meal.
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"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
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This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This dish combines the comfort of potatoes, the warmth of spices, and the crunch of fresh snow peas.
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A colorful combination of hardy greens, avocado, pear, walnuts, and raisins is tossed with a flavorful vinaigrette dressing for a healthful and hearty salad.
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Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.
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Get Steamed Black Bass with Kombu Noodles and Mushroom Dashi Recipe from Food Network
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Get Wild Rice Griddle Cakes Recipe from Food Network
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Get Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate Recipe from Food Network
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Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pot Roast Carbonnade Recipe from Food Network