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cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Parsley, garlic, lemon juice, and oil - that's all it takes to make an outstanding dressing. The secret is in using a lot of parsley. You'll be surprised how flavorful it is.
cooking.nytimes.com
This splendidly summery concoction is proof that punch, often associated with fall and winter holidays, can be made seasonal with the delicate spring sweetness of strawberries, and summery with the tropical tang of limes Sure, you could settle for a vodka base, but bourbon adds a marvelous backbone of vanilla richness Or make it without alcohol and serve at a children’s party.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
www.chowhound.com
This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
cooking.nytimes.com
Green pistachio filling and tangy raspberries make a great flavor combination in this delicious tart Consider serving it with a scoop of vanilla ice cream or a spoonful of crème fraîche.
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In the bruschetta recipe, crunchy grilled bread is topped with creamy ricotta cheese, minty peas, and spicy radishes.
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Get Salsa Recipe from Food Network
www.chowhound.com
A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.
www.chowhound.com
Enjoy this Red Onion Tart with Blue Cheese recipe with ingredients and easy step-by-step directions from Chowhound.
cooking.nytimes.com
This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process They’re so good
Ingredients: marshmallows, butter, cereal