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Ditch the corn syrup and red dye and learn how to make homemade Grenadine for use in your favorite classics such as a Shirley Temple or Tequila Sunrise. You'll...
cooking.nytimes.com
Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
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Get Pasta Salad with Poached Shrimp and Lemon-Dill Dressing Recipe from Food Network
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
cooking.nytimes.com
These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.
Ingredients: sugar, clementines
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Kale and banana smoothie made with chilled coconut water and avocado is a filling, on-the-go breakfast.
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Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish.
www.delish.com
These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
www.delish.com
Layered and light the tiers of this cake call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
www.delish.com
Low-fat plain yogurt can also be used.
Ingredients: yogurt, lemon juice, lamb, salt, pepper
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A recipe for Brussels sprouts salad that will leave enough leftover for another meal.
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Get Crostini with Cannellini, Chard, and Bread Crumbs Recipe from Food Network