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You can enjoy stone fruits now, coaxing even firm nectarines to tenderness by baking them. With each spoonful of this simple dessert, a rich, crunchy pistachio topping gives way to soft, juicy fruit.
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Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
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Cooked Polish kielbasa is baked in a Worcestershire-based sauce laced with lemon juice, brown sugar and hot pepper sauce.
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This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Get The Locomotive Recipe from Food Network
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A blend of spicy seasonings adds kick to the classic Bloody Mary combination of vodka and tomato juice.
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Get Emerald Isle Recipe from Food Network
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For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.
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Make the ultimate vegan dip or dressing by blending cashew milk, cashews, chia seeds, lemon juice, dried dill, and more vegan goodness.
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This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
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This recipe uses leftover rotisserie chicken to create an easy and delicious bacon lettuce wrap with avocado, onion, and tomato.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.