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Summer vegetables are tossed with lettuce, olives, and feta in an herb vinaigrette.
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I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
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Get a taste of island life with Jamaican jerk-seasoned shrimp, juicy pineapple, roasted veggies, and spicy jalapenos in this quick and easy, one-pan meal.
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Get Spicy Cheese Dip Recipe from Food Network
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Get Grilled Butterflied Lamb with African Spices and Herbed Yogurt Recipe from Food Network
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For a new spin on surf 'n turf, try these crab cake-stuffed burgers that make an easy, impressive dinner for two.
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Chef John's sweet and sour pork with pineapple and green onions is a lighter version of the Chinese take-out classic.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
My challah varies according to the weather and my whim The basic formula has changed through the years; I use less sugar and oil now and fewer eggs The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour
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This satisfying soup from chef David Bull is an excellent source of fiber.
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Get Salmon Chowder with Dill Recipe from Food Network
cooking.nytimes.com
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.