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cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simply seasoned ribs are boiled, then oven baked in the barbeque sauce of your choice for easy BBQ ribs.
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A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increasing the portion for each person.
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This quick and easy recipe has littleneck clams stir-fried in a mixture of Chinese bean sauce, soy sauce, clam juice, garlic, and ginger.
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This eggplant is great served as a side dish, or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians.
cooking.nytimes.com
This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.
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This is a delicious and easy guacamole dip with salsa, mayonnaise and spices!
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Simple and versatile rice side dish that everyone loves!
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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Get Rainbow Veggie Skewers Recipe from Food Network
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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.