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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Roasted asparagus and yellow peppers are tossed with a tangy dressing.
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A Spanish crostini recipe with anchovies and relish
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Classic French preparation of rabbit, braised in white wine with shallots and prunes.
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This quick and easy pesto sauce is nut-free and features garlic scapes, and parsley for added flavor. You can also make it dairy-free.
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Roasted red peppers are pureed with cannellini beans, sauteed onions, and garlic in this chicken broth-based soup.
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.