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Chef John's sweet and savory tart pairs a spelt flour-olive oil crust with goat cheese and sliced figs. Perfect as an appetizer, for a summer brunch, or as a not-too-sweet fruit dessert.
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Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here.
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Pineapple juice, apricot nectar and limeade concentrate are combined with lemon-lime soda.
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This version features citron vodka, orange liqueur, and pomegranate juice.
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I bring this to many pot lucks. Everyone loves it. Mom has made this at most holidays.
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This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cranberry sauce features fresh apple and pear.
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A rum-based island drink.
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A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.
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I love going to the local fruit farms during the spring-summer months. The local Strawberry farm always sales Blackberries at the end of the Strawberry season...
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This dip is perfect with tortilla chips or as a spread for a sandwich.
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Avocado adds a hint of green and richness in this mayonnaise variation.