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Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
Ingredients:
lettuce, pears, roquefort cheese, avocado, green onions, sugar, pecans, olive oil, red wine vinegar, mustard, garlic, salt
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Get 3-Bean Salad with Lemon Vinaigrette Recipe from Food Network
Get 3-Bean Salad with Lemon Vinaigrette Recipe from Food Network
Ingredients:
cloves, lemon juice, cumin, honey, dijon mustard, olive oil, celery, green onions, black beans, kidney beans, white beans, parsley
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Get Spatchcocked Cornish Hen with Mashed Potatoes Recipe from Food Network
Get Spatchcocked Cornish Hen with Mashed Potatoes Recipe from Food Network
Ingredients:
garlic powder, pimenton, rosemary, lemon, coriander seeds, cumin seeds, cornish game hen, olive oil, yukon gold, cloves, heavy cream, butter
cooking.nytimes.com
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes This method works with pretty much any green too -- broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans -- so you've really no excuse not to get your daily dose of vegetables Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes This method works with pretty much any green too -- broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans -- so you've really no excuse not to get your daily dose of vegetables Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
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Get Grilled Portobellos with Arugula Recipe from Food Network
Get Grilled Portobellos with Arugula Recipe from Food Network
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Get Grilled Halloumi Cheese Recipe from Food Network
Get Grilled Halloumi Cheese Recipe from Food Network
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Get Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils Recipe from Food Network
Get Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils Recipe from Food Network
Ingredients:
pasta, semolina, egg, olive oil, lardons, garlic, oregano, red pepper, basil leaves, manila clams, vegetable stock, dry white wine, butter, lemon juice, pea tendrils
www.delish.com
Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
Ingredients:
lamb, salt, pepper, cumin, coriander, mint, onions, garlic, olive oil, pearl onions, ginger, red pepper flakes, honey, sherry vinegar, purple plums, cilantro
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Get Seared Filet Mignon Recipe from Food Network
Get Seared Filet Mignon Recipe from Food Network
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Get Grilled Shrimp Recipe from Food Network
Get Grilled Shrimp Recipe from Food Network
cooking.nytimes.com
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A basic barbecued potato dish takes on a delicious twist thanks to garlic scapes, the flower stalks of the garlic plant. The garlic scapes add a wonderful garlic flavor to the potatoes without being overpowering and they almost have the consistency of young asparagus stalks. The texture of the potatoes and the scapes is interesting and makes a satisfying side dish to any early summer barbecue.
A basic barbecued potato dish takes on a delicious twist thanks to garlic scapes, the flower stalks of the garlic plant. The garlic scapes add a wonderful garlic flavor to the potatoes without being overpowering and they almost have the consistency of young asparagus stalks. The texture of the potatoes and the scapes is interesting and makes a satisfying side dish to any early summer barbecue.