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Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.
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Kale, apples, cilantro, red onion, and avocado combine to create this recipe for a hearty and delicious kale salad.
cooking.nytimes.com
This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm The only tricky part is the crust, which could crack as you transfer it to a serving board
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Get Ginger-Glazed Pearl Onions and Parsnips Recipe from Food Network
www.delish.com
Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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This light and refreshing salad is sure to be a crowd pleaser, and is perfect for serving at any springtime gathering.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Lemon juice is added to the cooked and creamy vinegar custard just before it's poured into the waiting crust, adding a wonderful taste treat to this old-fashioned pie topped with meringue.
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This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.
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This quick Middle Eastern-style bean salad, made with garbanzo and black beans, plus lots of sweet grape tomatoes, has a tangy and slightly spicy blender dressing.