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cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Theres no law that says a mixed grill has to be based on meat. Shrimp, scallops and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad and wine and you have a party.
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Include only the most important flavors in a dish if you're looking for a way to simplify it.
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Recipe for Poached Peaches and Raspberries in Sauternes, as seen in the June 2005 issue of 'O, The Oprah Magazine.'
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I put it as a side dish, but it's perfect all on it's own, also. This is the first risotto I've made, and still my favorite, for the pure simplicity.
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Recipe courtesy of Fortunato Nicotra, executive chef of Felidia.
www.allrecipes.com
This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
cooking.nytimes.com
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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This recipe comes from a Caribbean restaurant (the Cha Cha Cha Restaurant) on Haight Street in San Francisco renowned for its sangria. Enjoy!
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Beets and onions are marinated in an aged balsamic dressing and served on fresh spinach leaves.
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This mimosa recipe is a simple mix of orange juice and champagne perfect for brunch.
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Get Classic Nicoise Salad Recipe from Food Network