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This miso honey dressing has a perfect balance of sweet, savory, and a hint of heat from ginger and chile paste; serve on a fresh green salad!
cooking.nytimes.com
This recipe doesn’t take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter At the end, you’ll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.
www.simplyrecipes.com
Crab cakes with Dungeness crab are a treat! They can be a little delicate, so a chill in the fridge before frying helps them from falling apart while frying.
www.chowhound.com
This was a cold salad in a cookbook that I sold, so my apologies for not remembering the original recipe. I think the dressing is the only part I kept so this...
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Get Grilled Steak and Zucchini Recipe from Food Network
cooking.nytimes.com
Basic pancakes are simple to throw together and are guaranteed to delight a crowd But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like These also contain ricotta, for extra richness that doesn't weigh the pancakes down.
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Sweet and fresh raspberries are topped with a quick raspberry sauce in this tempting summer dessert. Serve chilled with a dollop of whipped cream.
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Kind of like a tarte Tatin made with bananas and coffee.
cooking.nytimes.com
This basic galette recipe can be tailored to fit whatever fruit you have on hand The key is to scale the amount of sugar and cornstarch Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less
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Get Panna Cotta with Berry Sauce Recipe from Food Network
www.delish.com
Let this Mediterranean salmon dish transport you to the south of France.
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The 'apples' in this pie are Ritz crackers. They're arranged in the bottom of a pie shell, and topped with a lemony sweet syrup. The top crust is popped on and the pie baked until golden.