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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
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Thyme from Le Domaine's gardens flavors these seared scallops with fennel.
cooking.nytimes.com
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
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This special baked chicken features a cumin-laced stuffing of rice, chili peppers and cheese.
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Chef John's Italian chicken-broth-based soup with shreds of whisked-in cheese and egg mixture is ready to serve in less than half an hour. Best served with crusty Italian bread.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make Hawaiian poke at home with this quick and easy recipe featuring fresh ahi tuna steaks, shoyu soy sauce, green onion, and sesame oil.
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The strong flavors of cauliflower, garlic, red-pepper flakes and Parmesan cheese balance perfectly, raising these common, readily available ingredients to new heights.
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Get Yogurt Sauce Recipe from Food Network
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This classic chicken pad Thai recipe is an authentic dish made simpler than most other recipes and full of fresh vegetables. Garnish with Thai basil and peanuts if desired.
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Who says waffle irons are just for waffles? Try making perfectly crunchy hash browns in the waffle maker for your next weekend breakfast.