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cooking.nytimes.com
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch The dressing is nothing more than lemon juice, olive oil, garlic and salt Its simplicity makes it perfect.
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This refreshing fall cocktail uses sage-infused gin and sage-infused honey to bring deep autumn flavor, with brightness from lemon juice and Chartreuse, and a...
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A classic apricot jam recipe.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
For this braised lettuce — especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted — everything is fast and minimal Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread That’s all.
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Broccoli, snow peas, red onion, and bell pepper are stir-fried in sesame oil and seasoned with soy sauce and sesame seeds.
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A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
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If you are looking for a low-sugar raspberry jam, this is the recipe for you. No extra sugar is added to this delicious jam that is made with only 3 ingredients.
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Hamburgers with garlic mixed in, grilled and seasoned with wasabi.
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This simple and easy salad dressing recipe is a creamy mixture of avocado and chipotle peppers.
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It's extremely easy to make homemade grenadine. It's a two-ingredient operation. Your cocktails will thank you.
Ingredients: sugar, pomegranate juice