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cooking.nytimes.com
It’s not just cilantro-and-mint salad, of course There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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Everywhere I go these days I hear 'kale, kale, kale!'It's the new superfood, so I thought I'd join the bandwagon — but with a twist.
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A simple brandy cocktail with lemon juice and grenadine.
Ingredients: brandy, lemon juice, grenadine
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A recipe for a basic white wine spritz that you can change with your mood.
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This is an old family recipe for thick, homemade beef barley soup with tons of vegetables, including sweet chunks of yellow-fleshed rutabaga instead of potatoes.
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Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!
cooking.nytimes.com
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
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Pineapple, citrus soda and raspberry drink mix. Fruity punch-a-licious!
cooking.nytimes.com
This recipe is by William Norwich. Tell us what you think of it at The New York Times - Dining - Food.
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Named after the fierce dragon in Harry Potter and the Goblet of Fire, this lime, grenadine, and cola mocktail is a great non-alcoholic drink at any party!