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Chicken legs are roasted, then simmered in a spicy, chipotle cream sauce for a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.
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This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos.
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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Get Roasted Red Pepper Scones Recipe from Food Network
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Instead of frying strips of bacon, Bobby Flay brushes them with mango chutney, then bakes them in the oven; the sweet, crispy, smoky pieces are irresistible.
cooking.nytimes.com
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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Baked apples, filled with buttery brown sugar and baked in a spiced rum-based sauce, are a just-sweet-enough dessert to serve with vanilla ice cream.