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cooking.nytimes.com
Tart rhubarb meets earthy chicken livers in this unlikely savory pairing The chicken livers cook quickly, in minutes, in fact Keep an eye on them to make sure the insides stay pink, then tuck them into warm corn tortillas
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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Serve this glamorous dish on a bed of couscous with a shower of chopped cilantro.
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Get Nachos Blanco with Roasted Jalapeno Salsa Recipe from Food Network
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These grilled turkey sandwiches get a spicy kick from pepperjack cheese, zippy salsa, and bright green onions.
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Instead of frying strips of bacon, Bobby Flay brushes them with mango chutney, then bakes them in the oven; the sweet, crispy, smoky pieces are irresistible.
cooking.nytimes.com
This recipe came to The Times in a 2007 article by Marian Burros about the then newly burgeoning locavore scene This dish, adapted from Melissa Kelly, the chef at Primo Restaurant in Rockland, Me., makes the most of spring onions and green garlic, two verdant savories that are abundant before summer.
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Diced tomatoes with green chile peppers, cheese, chicken, turkey chili and sour cream are blended to create one fine dip! Cook it in the microwave if there's not a double broiler handy.
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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These south-of-the-border hors d'oeuvres -- with a cream cheese base -- are rolled up in tortillas, then sliced into bite-sized treasures.
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Baked apples, filled with buttery brown sugar and baked in a spiced rum-based sauce, are a just-sweet-enough dessert to serve with vanilla ice cream.