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This grilled chicken recipe includes an easy grilled sauce of avocado, tomatillo, chile, and herbs, for a quick, simple, and healthy summer dinner.
cooking.nytimes.com
Squat, glazed ceramic bean pots lurk in cabinets all over New England They're traditional for Boston baked beans, but enameled cast iron is faster Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour.
cooking.nytimes.com
There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.
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Chopped kale and thinly sliced Brussels sprouts are tossed with sweet-spicy hazelnuts, cooked quinoa, and pomegranate seeds in a lemon-maple vinaigrette.
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Get Herbed Swordfish and Shiitake Kebabs Recipe from Food Network
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Get Chinese Chicken Pizza with Hoisin Sauce Recipe from Food Network
cooking.nytimes.com
You can use a variety of grains in this salad I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur The mixture makes a robust main-dish salad for summer.
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Ears of shucked corn get a sweet, salty soak for extra flavor before hitting the grill.
Ingredients: water, sugar, salt, corn, butter
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Peaches a plenty!! Peach sorbet is so light & refreshing any time of the day! This is a wonderful way to end a summer dinner. The hardest part is setting...
Ingredients: sugar, water, peaches, juice
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A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.
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Plantains are baked with butter and stuffed with mozzarella cheese for a simple and delicious South American treat.