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cooking.nytimes.com
Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long There is a version of a recipe for this everywhere, over eons, including in Sciappi’s "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical
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Sweet macerated strawberries and tart lemon are a winning combination in these strawberry lemonade cupcakes. It's a perfect dessert recipe for any summer holiday or party.
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This Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney produces an elegant yet electric result. The firm, moist fish is beautifully offset by the sweet...
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A crispy appetizer of pita chips topped with roasted eggplant and creamy hummus.
cooking.nytimes.com
These pastry nests may look rather composed and restaurant-like, but don’t be put off It’s just a case of making the various elements separately; a day in advance, if you like, in the case of the pears (which benefit from being soaked overnight in the syrup) and the kataifi pastry bases (which can be baked one day ahead; let them cool, then keep them in a sealed container at room temperature) That leaves just the cream to whip, the syrup to reduce and the assembly to do before serving
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Get Stuffed Artichokes Recipe from Food Network
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Get Spring Green Risotto Recipe from Food Network
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Get Spring Green Risotto Recipe from Food Network
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Get Parmesan Chicken Recipe from Food Network
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Get Deep-Dish Apple Pie Recipe from Food Network
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Get Hot Buttered Crab Recipe from Food Network
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What makes this the "best" berry crumble? A mix of juicy, ripe blueberries and blackberries and a cinnamon-scented rolled-oat topping.