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cooking.nytimes.com
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.
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Get Cool As A Cucumber Soup Shooters Recipe from Food Network
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You can make any kind of sausage fall in love with this dijon-apricot mustard.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Organic stevia sweetens this delicious combination of baby spinach, mango, grapes and fresh mint for a satisfying skinny smoothie.
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Recipe for Gremolata Potatoes, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This recipe is adapted from a version found in "My Bombay Kitchen," Niloufer Ichaporia King’s indispensable book on Parsi cooking Ichaporia King, a culinary scholar, anthropologist and terrific home cook, recommends steaming the fish, but the soft lap of wood smoke is a natural complement to the sweet, floral flavor the banana leaf imparts Look for fresh or frozen banana leaves and coconut at Mexican, Asian and Indian markets
cooking.nytimes.com
Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens Instead of a marinade, or a spice rub, they grill the lamb and season it after with garlic, basil, vinegar and Tabasco sauce It’s a great way to add big flavor without spending all day in the kitchen.
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Sauteed scallops pair up with potatoes tossed in a fresh, aromatic dressing highlighted by mint, chives, parsley, and lemon juice.
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Get Healthy Sheet Pan Shrimp and Greens Recipe from Food Network
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Beef and rice stuffed zucchini with mint and parsley are simmered on the stovetop until tender, then served with a fresh egg and lemon sauce.
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Has there ever been a more perfect brunch drink?