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Grilled chicken is tossed with apple, candied walnuts, and blue cheese in raspberry vinaigrette to deliver a sweet topping to a large plate of salad greens.
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Toss radiatore pasta, ham, olives, Cotija cheese, and Greek dressing together for a Mediterranean-inspired pasta salad.
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Making an impressive lobster dinner is easy if you follow chef Charlie Trotter's recipe.
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Also called 'burnt grapes', this recipe may sound different but once you try it, I guarantee you'll be making it again and again. Delicious! You can double the caramel sauce if you like things extra sweet.
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Rich, cheesy topping goes perfectly with mild flavored halibut.
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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This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
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Get Roman Summer Salad Recipe from Food Network
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This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.
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Spaghetti is tossed with a variety of vegetables and Cheddar cheese and flavored with Italian dressing for a filling lunch or hearty side dish.