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Thomas McNaughton gives classic sausage-and-olive pizza a tangy twist by adding piquant capers and pecorino sardo, a firm sheep's milk cheese from Sardinia.
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Ground beef is browned, then simmered with chili beans, tomatoes, onion and bell pepper in this simple chili.
cooking.nytimes.com
Use king or sockeye salmon from a good source In either case, the fish must be spanking fresh Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
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Turn your sweet, summer bounty of tomatoes into this classic salsa.
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Make Hawaiian poke at home with this quick and easy recipe featuring fresh ahi tuna steaks, shoyu soy sauce, green onion, and sesame oil.
cooking.nytimes.com
There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan What was once timid and a little dull turns vibrant, tangy and impossible to stop eating
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Simple mashed sweet potatoes flavored with maple syrup and butter.
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Tomatillos are a colorful addition to everyone's favorite Mexican-inspired dip.
cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
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A summer cocktail recipe using fresh heirloom tomato juice and basil with a shot of vodka.
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A biscuit recipe from Bien Cuit
Ingredients: baking powder, salt, milk, fat, sugar
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Get End-of-Summer Ramen with Roasted Garden Veggies Recipe from Food Network