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Traditional Vietnamese ingredients flavor this marinated beef, which is broiled or grilled on skewers and served over romaine lettuce leaves. It is garnished with fresh basil, green onions, and mint.
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Nothing beats a mug of hot cider on a cold winter day. This recipe is great as it calls for fresh apple cider and pure maple syrup. Start with only 6 strips each of the orange and lemon peel, and adjust to taste.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.
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This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuces.
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Making a quick compound butter to spread on your halibut steaks is a perfect way to get a tasty grilled fish.
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Kale, spinach, coconut, and almond milk are blended together, creating the best green juice that is quick to prepare.
cooking.nytimes.com
The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled
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THIS RECIPE IS FOR YOUR EYES ONLY AND YOU WILL SELF-DESTRUCT IF YOU DO NOT COMPLY
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Get Grilled Peaches with Mascarpone Cheese Recipe from Food Network
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This is the absolute cutest way to eat tuna salad.
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Get Broccolini and Balsamic Vinaigrette Recipe from Food Network
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Get Fresh Ham with Tuscan Bread Stuffing Recipe from Food Network