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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by a salad served at a Basque restaurant in Bakersfield, this sensational summer salad features fresh tomatoes, cucumber, onion, and colorful bell peppers. The dressing combines olive oil, red wine vinegar, with oregano, basil, and marjoram.
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Get Pad Thai Pasta Salad Recipe from Food Network
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Get Copycat Kung Pao Spaghetti Recipe from Food Network
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This chopped salad recipe tosses raw snap peas, carrots, cucumber, and scallions with a spicy Thai vinaigrette for a healthy and easy salad.
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Make a homemade version of a favorite candy bar with nougat and peanut caramel covered in milk chocolate.
cooking.nytimes.com
With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges Super-rich and satisfying, a little piece is all you need A candy or deep-fry thermometer is an inexpensive and useful tool worth investing in to achieve a caramel that is neither too hard nor too soft.
cooking.nytimes.com
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling
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Get Spicy Chicken Stir-Fry Recipe from Food Network
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Get General Tso's Gator Alligator and Snap Peas with Kumquat 3-2-1 Sauce Spicy Peanut Rice Recipe from Food Network
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Get Kung Pao Turkey Stir-Fry Recipe from Food Network
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Get Compost Cookies Recipe from Food Network