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Succulent sea scallops might be mild in flavor, but when you dress them up with a balsamic glaze, they'll be a hit with dinner guests.
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The potency of garlic is deftly contrasted with the coolness of grapes in this baked chicken. Sesame seeds offer nutty undertones. Serve with Dijon-soy sauce.
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Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
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Lemons and limes are charred and juiced, then mixed with sugar to create this grilled fruit limeade drink that is perfect for summer.
Ingredients: sugar, lemons, limes, water, lemon, lime
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Your bowl of microwaved popcorn gets a gourmet touch when it's flavored with truffle oil and Parmesan cheese.
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Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion.
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The best way to enjoy candy canes this year.
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Beef sirloin cubes cook in a tomato sauce with okra and Middle Eastern seasonings for a flavorful dish to serve with hot cooked rice.
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This requisite seafood dish was served at the Obama inaugural luncheon.
cooking.nytimes.com
This recipe is by Marian Burros and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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