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An impressive-looking appetizer for shellfish fans.
cooking.nytimes.com
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
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Submerge chicken in a strong garlic-olive oil infusion, then coat with Parmesan and bread crumbs for a quick and sublime baked chicken.
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This is a delicious pasta dish that is very easy to make. I like to use spiral noodles, but this recipe can be made with any shaped pasta. Serve with a salad and warm bread if desired.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 20 minutes, plus freeze time. Tell us what you think of it at The New York Times - Dining - Food.
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Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve with a good crusty bread.
cooking.nytimes.com
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
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Get Octopus Panzanella Recipe from Food Network
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This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken.