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Carrots reign in many traditional chicken-noodle soups; here, tomatoes rule.
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Like green papaya salad (som tam), this refreshing dish gets its flavors from Thai chilies, dried shrimp, long beans, and cherry tomatoes.
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Recipe for Grilled Skirt Steaks with Two Chimichurris, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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There's nothing like the soothing digestive qualities of an herbal tea. Use fresh mint alone or with lemon verbena.
cooking.nytimes.com
State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza At the restaurant, food is brought out on carts, as it is in dim-sum parlors Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations
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Chocolate croissants meet milk and eggs in this decadent and rich recipe for croissant bread pudding; serve warm or cooled.
cooking.nytimes.com
Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
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Chef John uses less sugar and homemade pectin puree for his delicious, fresh strawberry jam. It's perfect with clotted cream on warm biscuits.
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Get Citrus Salad with Pistachios & Maple Vinaigrette Recipe from Food Network
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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Ham, beans and rice are featured in this hearty soup with tomatoes.
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Get Cobia with New Smyrna Clam Chowder Recipe from Food Network