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cooking.nytimes.com
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk You can include tomatoes if you can still find good ones.
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The Sea Grill's Executive Chef, Jawn Chasteen, does it again with a great recipe for swordfish, perfect for indoor or outdoor grilling. Serve it on a bed of Summer Squash Ragout, and it's like icing on a delectable cake.
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Patty pan squash is stuffed with a bacon and white Cheddar stuffing creating a tasty side dish perfect for summer dinners.
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This appetizer recipe is one take on a favorite street treat from Oaxaca, Mexico.
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These deviled eggs are devilishly different: first of all, they are green - made with avocado - and topped with hot, pickled garlic cloves.
cooking.nytimes.com
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A bright salsa verde, made with watercress, capers, garlic and anchovy on tomatoes and bread with pecorino.
cooking.nytimes.com
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
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This Filipino braised pork and its rich sauce is great served over jasmine rice!
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This stir-fry has a ginger-garlic kick that you won't be able to resist.
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Salty, sweet, and delicious chicken breasts that are perfect to serve over rice. Try this recipe on the grill, too!