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A classed-up (and less mushy) take on the beloved casserole.
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This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette.
cooking.nytimes.com
Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad Walnuts, toast them or don't, add crunch and the dressing adds zing.
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Get Seared Scallops with Caper, Shiitake and Green Onion Relish Recipe from Food Network
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This recipe is by Daniel Patterson and takes 4 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Stir-Fried Beef with Green Beans and Peanut Sauce Recipe from Food Network
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The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
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Green garlic is garlic that is harvested early. This garlic is not as pungent and potent as mature garlic. The green stems add a bright freshness to what you...
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Recipe for Roasted Salmon with Raw Corn and Green Onion Relish, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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Consider this a no-carb BLT, only instead of mayo you get a creamy avocado dressing.
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Get Iceberg Prairie Salad with Smoky Green Chile Ranch Dressing Recipe from Food Network
cooking.nytimes.com
Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.