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This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
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These spicy crackers are great with a salad, dips, or chili!
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An easy, elegant hors d’oeuvre topped with crispy fried sage leaves.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Plenty of garlic is used in this vegetable-rich soup made with a Rock Cornish game hen in a clear broth.
www.delish.com
Like a Greek salad on a stick!
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Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
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This tasty hot pepper sauce contains a surprising ingredient - fresh dates. A small bowl of this divine sauce is on the table everywhere in Cameroon, Africa, each unique to the person making it.
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This Chinese-American dish includes an unexpected ingredient: orange juice.
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.