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A Moroccan-inspired couscous side with pistachios and dried apricots
cooking.nytimes.com
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.
cooking.nytimes.com
The rules for matching cocktails with food are a lot more lax than with wine Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d’oeuvres can be, and vice versa For simpler cocktails, simple foods work best
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A delicious red curry sloppy banh mi sandwiches recipe.
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Pineapple, banana, orange, and vanilla yogurt make up this delicious pineapple Creamsicle® smoothie.
cooking.nytimes.com
I hesitate even to call this a recipe Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Ingredients: chicken, tarragon, juice, olive oil
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Get Bacon Wrapped Pineapple Shrimp Recipe from Food Network
Ingredients: jumbo shrimp, pineapple, bacon
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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A cheesecake flavored with pineapple juice is baked in a sheet pan and covered with a creamy pineapple topping.
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Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.
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Curry powder, Asian chile pepper, and ginger give this tuna salad a tantalizing kick! Serve as you would any other tuna salad, on sandwiches, salad greens, crackers, etc.
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These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes.