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Lentil dip is a quick, easy, and protein-packed appetizer that pairs well with fresh vegetables like carrots and radishes.
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This recipe is by John Willoughby And Chris Schlesinger and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Impress your friends with this attractive crescent bread filled with broccoli, onion and Swiss cheese.
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Not only is this buttermilk pie easy to make and beautiful to look at, it's bursting with the bright, tangy flavors no other custard-style pie can touch.
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Get Chicken Saltimbocca Recipe from Food Network
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Toss together this cute, crunchy and delicious snack mix at your next slumber party! It's so yummy, you may need to make two batches.
cooking.nytimes.com
A hard man I know made this dessert once out of supermarket cake and industrial strawberries, to serve small children who were maybe slightly afraid of him They gurgled with delight when he slid bowls of it before them: the cake cut into large cubes and served beneath the macerated strawberries, with fresh whipped cream This formed a bond between them all
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Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce
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A little char goes a long way with these sticky-and-sweet chicken thighs and seared brussels sprouts.
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An easy, versatile marinade made with yogurt, curry powder, and cilantro that complements chicken, lamb, and fish.
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Invented in Hawaii in the 1950s, the Blue Hawaiian will have you crooning like Elvis.
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These bars are a cross between lemon squares and lemon cheesecake, complete with a graham cracker crust and creamy lemon layer.