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This nonalcoholic iced tea is made with fresh mint, basil and a simple syrup infused with chamomile flowers It is as cool and refreshing as an air-conditioned subway car after a long wait on the steamy platform.
Ingredients: mint, basil
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Chef John's recipe for garlic fennel flank steak with oranges draws inspiration from Italian, Spanish, and Chinese cuisines.
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In spring, sweet garden peas are at their peak of flavorand Michael Symon makes every effort to incorporate them into his recipes, like this one.
cooking.nytimes.com
This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like I’ve called for a single jalapeño You could use two if you like
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Chicken tenders get a flavor boost from fresh lemon and thyme. They are great as a main course or served on top of a big salad.
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Get Vegetable Dumplings with Dale Talde Recipe from Food Network
cooking.nytimes.com
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick
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Pork and shiitake mushrooms are simmered in a garlic tomato sauce in this paleo-friendly ragu; serve with sauteed vegetables or spinach.
cooking.nytimes.com
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.
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Get Grilled Zucchini and Herb Pizza Recipe from Food Network