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Putting panko in the meatballs instead of breadcrumbs yields a much lighter product.
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Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
cooking.nytimes.com
Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives this grilled zucchini a fragrant and herbal twist.
Ingredients: zucchini, za atar, olive oil
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Garam masala and garlic salt seasons the chicken in a mixture of chopped tomato and green onion in this main dish recipe.
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A quick vinaigrette dresses this salad of mixed greens, baby cucumbers, and strawberries.
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A recipe with so much taste it will wow your friends, and wow you with how easy it is to make. Just try not to drool while you're cooking.
cooking.nytimes.com
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables Though their charms are many, my favorite is their stuffable shape The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño
cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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"Watermelon juice has such a mild flavor that most thickeners would overpower its taste," says chef Jamie Bissonnette of Coppa in Boston. "But xanthan allows me to turn it into a soup."
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For a fabulous and simple weeknight dinner, saute shrimp and fresh baby spinach with granulated garlic powder and ground black pepper.