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cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Simple and easy curry made with Granny Smith green apples.
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The ultimate taco recipe: a double-decker taco with a soft flour tortilla wrapped around a crispy corn taco shell, giving them a crazy texture.
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Dessert sauce flavored with nutmeg, fresh lemon juice and rind.
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These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever!
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Get Hominy Grits with Shrimp Two Ways Recipe from Food Network
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Get Lobster and Crab Stuffed Grilled Cheese Recipe from Food Network
cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network
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So I came up with this upscale grilled cheese: stinky Taleggio, crisp apples, smoky bacon, spicy Dijon, and some crunchy bread sliced not too thick, but fat with flavor.
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This scallop and spaghetti dinner with a creamy sauce is fast and easy. The scallops cook a bit longer than many chefs do, but that gives the dish more flavor and they're still tender and moist.