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Have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes, or pasta.
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Get Spiced Mustard Hash Browns Recipe from Food Network
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The herbed vinaigrette here would be lovely on any summer lettuces.
cooking.nytimes.com
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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Say so long, farewell to summer with apple cider sangria.
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Gorgonzola is great with oranges. Oranges are great with gorgonzola. And the orange vinaigrette dressing is great with everything.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix. Served over egg noodles.
cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
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Get Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes Recipe from Food Network
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Cucumber vodka, elderflower liqueur, Sauvignon Blanc, limeade, and rosewater make up the Minted Rosemary Rose cocktail, your new home happy hour favorite!