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Snap, crackle and pop cereal goes savory here in this hot, cracker-like appetizer made with cheddar, spices and more.
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This grilled salmon recipe has skin-on salmon fillets topped with an easy compound butter flavored with lemon zest, garlic, and lots of black pepper.
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Get Roasted Pears with Salt and Pepper Caramel Sauce Recipe from Food Network
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Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
cooking.nytimes.com
For these stunning green-on-green ravioli, stuff a verdant, spinach-packed dough (a modification covered in this basic fresh pasta recipe) with a sweet chard and onion filling Shaping the ravioli will take some time, so solicit help from friends and family and form an assembly line to speed up the process Then, set the table and make sure everyone is ready to eat before you drop the pasta in the pot and start the sauce
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To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions, and bell peppers overnight in lemon juice and olive oil.
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Crisp and colorful peppers, strips of beef tenderloin and a perfectly seasoned sauce make this simple stir-fry speedier and tastier than take-out.
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Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato.
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These broiled chicken breasts are flavored with a delicious blend of spices--they pair well with many vegetable side dishes.
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This summer salad recipe tosses squash, grapes, and bell pepper with pine nuts, mint, and a lemony Moroccan-inspired dressing.
cooking.nytimes.com
These shallow-fried zucchini rounds are delicious served as a snack with drinks, but they are equally good at room temperature as part of an antipasto.
Ingredients: flour, egg, milk, zucchini, parsley, garlic, lemon
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Baked crab cakes are served with a homemade roasted red pepper remoulade creating an instant favorite appetizer!