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If youre a dark-meat fan, try boneless chicken thighs here in place of the breasts. Theyre just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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When your next door neighbor brings over those giant zucchinis that are getting out of control...you'll finally really want them.
Ingredients: zucchini, salad dressing
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Italian dressing marinade is the prelude to a tasty grilled chicken.
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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Get Avocado, Cilantro and White Onion Salad Recipe from Food Network
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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
cooking.nytimes.com
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She then cooks a tuna steak in that oil, making the fish incredibly moist and flavorful.