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Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
cooking.nytimes.com
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!
Ingredients: sugar, water, ginger, lemon juice, fruit
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Get Grilled Marinated Artichokes Recipe from Food Network
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Get Easy Sole Meuniere Recipe from Food Network
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Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
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Easiest possible fool-proof chicken breast dinner ever. Easy enough for every day, fancy enough for company. Basically pop it in the oven and go about your business...
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Get Citrus-Vanilla Salad Recipe from Food Network
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Get Drunken Alaskan King Crab Legs Recipe from Food Network
Ingredients: ale, lemons, garlic, crab
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Homemade lemonade spiked with refreshing cucumber juice is a perfectly unique way to serve the summer tradition.
Ingredients: water, sugar, cucumber, lemons
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This from-scratch lemonade is a brilliant shade of magenta thanks to steeped blackberries that add a hint of tartness to every sweet sip.
Ingredients: water, sugar, lemons