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This simple cucumber salad with ginger and lime will be a refreshing side to any Asian meal.
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There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.
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This summery vegetable combo is the perfect quick side dish to prepare before you head over to the big cookout!
cooking.nytimes.com
This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a simple cold German potato salad made with a creamy dressing, hard-cooked eggs and hot dogs. Great for a summer picnic.
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Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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Using brown rice in sushi is a great way to make the dish a little healthier.
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A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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A simple lemon juice dressing coats spaghetti squash, cucumber, red onion, cherry tomatoes, and kalamata olives in this refreshing salad.
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Summertime is the right time for cucumber and tomato salad. This one is dressed with a basic homemade salad dressing.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.