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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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Get Two Bean Salad Recipe from Food Network
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.
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Bake jasmine rice in a mixture of water, salt, vinegar, and butter for a tastier side dish.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
cooking.nytimes.com
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
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A big-batch recipe with a lot of old-fashioned potato salad flavor.
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Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own.
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Get Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe from Food Network
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Get Saffron Rice Salad Recipe from Food Network
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Seamus Mullen's gooey Spanish version of a grilled cheese contains Mahón, Manchego, and Idiazábal, as well as tomatoes that are roasted slowly overnight.
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This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks!