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This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Add a taste of Thai to noodles, salad, rice, or any dish with this cilantro pesto featuring fish sauce, peanut butter, ginger, and garlic.
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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Radishes and toasted walnuts are tossed in a vinaigrette flecked with mint in this quick and easy Lebanese radish salad.
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This is a nice change from regular old pasta with tomato sauce. You can serve a large portion as a main dish, or I've even used this as my 'salad' at dinner parties. Really simple!
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Orange zest and orange juice brighten the vinaigrette for this grain salad.
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Bibb lettuce leaves are filled with fresh-made guacamole and a mixture of smoked tofu, pine nuts, and onion in this fun dinner idea.
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network
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A salad recipe that's a tasty, ultrahealthy way to eat your dark, leafy greens with an Asian-inspired marinade.
cooking.nytimes.com
The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process
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Get Bourbon BLT Baguette Recipe from Food Network
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Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.