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This chicken breast marinated in a savory yogurt can be served in shawarma sandwiches for lunch or as an entree at a Lebanese dinner.
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Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
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Get Dreamy Orange Mousse Recipe from Food Network
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This is a relatively plain cake made moist with prunes and prune juice. Its nice to have slice of this cake for breakfast in the morning.
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Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
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A recipe for a cocktail served at Trick Dog, a Bon Vivants bar in San Francisco.
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Homemade fig jam can be made without any cooking when you mix 4 simple ingredients and store the jam in the freezer.
Ingredients: sugar, figs, lemon juice
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Get Half and Half with Lemonade Ice Cubes Recipe from Food Network
Ingredients: water, lemon juice, syrup
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Quick and easy three-ingredient vodka drink.
Ingredients: vodka, kirsch, orange juice
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Learn to make a Tequila Sunrise cocktail, using sliver tequila, fresh orange juice, and grenadine. Our simple instructions include a photo to guide you to mastery...
Ingredients: tequila, orange juice, grenadine
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This recipe is by Rosie Schaap. Tell us what you think of it at The New York Times - Dining - Food.