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Get Fruit and Gorgonzola Salad with Prosciutto Recipe from Food Network
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Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
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These gorgeous roll-ups look like a bouquet of flowers (but taste way more delicious).
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Get Eggs Benedict Breakfast Salad Recipe from Food Network
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Teriyaki chicken never had it so good in this intriguing mixture with cherries, ginger, rice vinegar, carrots and almonds, all bundled up in a crisp lettuce package.
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This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine It is a marvelously flavorful dish, rich with garlic and salty pancetta It is one to keep.
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Get Chopped Romaine and Radicchio Salad Recipe from Food Network
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Those few tablespoons of mayonnaise left in the bottom of the jar won't go to waste when you add a few basic ingredients to make a creamy, flavorful herb salad dressing.
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Get Yellow Cake with Swiss Buttercream Recipe from Food Network
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All the elements of a salade niçoise on toasted bread with caper-cornichon mayo.
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This sweet but zippy salsa is a great way to use summer fruits and vegetables. Try it on pork or chicken at your next cookout.
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Zucchini’s inherent versatility is well known It shows up in pastas, vegetable stews and can even be pickled In this salad, thinly sliced zucchini is very briefly blanched, then paired with other summery ingredients and served at room temperature. Roast the red pepper yourself or use a quality brand from a jar.