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Like a little pineapple and orange flavor in your chicken salad, try this recipe, which also features bell pepper, mushroom, and olives.
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Frozen edamame replace the chickpeas in this untraditional spin on a traditional hummus. Tahini, garlic, cilantro, and lemon juice add plenty of flavor, too.
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White wine and brandy are mixed with maraschino cherries and plenty of fruit in this sweet and colorful white sangria recipe.
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Chewy, buttery, whole-grain kamut slow-cooked with blue cheese, mushrooms, and onions.
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Using a chicken demi-glace, a very concentrated and flavorful sauce base, will add a gourmet touch to this easy but elegant dish of boneless chicken breasts in a mushroom-lemon sauce with capers.
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Tomatillos are a colorful addition to everyone's favorite Mexican-inspired dip.
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A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
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