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Red, green and yellow bell peppers are lightly sauteed along with a succession of zucchini, yellow squash, mushrooms and garlic. Add chopped tomatoes and serve over freshly boiled pasta.
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Brown sugar, mustard, and Worcestershire sauce flavor this Midwestern icon.
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This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
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A chunky version of salsa verde.
cooking.nytimes.com
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
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My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
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A light, yummer summer dish with zucchini, tomato, and Romano cheese.
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This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato
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Fresh grape or cherry tomatoes, prosciutto, fresh basil leaves and marinated mozzarella, speared with a cocktail toothpick, make a colorful and tasty appetizer.
Ingredients: prosciutto, salad dressing
cooking.nytimes.com
This equal-parts drink is not a proper cocktail but a shot, meant to be drunk in one go If there are any booze bullies that can back mezcal into a corner, it’s the tag team of green and yellow Chartreuse They dominate here, creating a liquid riot of herbs in a glass, with a background smokiness the only hint that the mezcal’s still hiding in there
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Get Gluten-Free Yellow Cupcakes Recipe from Food Network
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This is our favorite yellow cake recipe. I usually don't get to put any icing on before it is gone.