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The magic in the simple egg salad is a splash of steak sauce.
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Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche.
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The pastry for this fabulous tart is ambrosial, made with confectioners ' sugar, cake flour, eggs and orange water. Pitted sour cherries are piled onto the crust and topped with a sweetened, rich cream infused with black cherry liqueur. This luscious tart is then baked until the filling is just set.
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This is for those who prefer herbs rather than spice. Creamy and delicious - it is the perfect accompaniment to chicken, ham or crisp salad greens.
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A recipe for citrus-marinated sea scallops with Swiss chard and dill-caviar cream
cooking.nytimes.com
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
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A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.
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These crunchy little tacos are easy to make and packed with flavor.
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This pink and red potato salad is made with beets, potatoes, carrots, and sauerkraut.
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Sweet dill pickles and Dijon mustard give this tuna salad a bit of kick. And if you 've never tried making your tuna sandwich with nice thick slices of raisin bread, then why not give it a try. It 's wonderful. Really!
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Grated beet provides the Russian influence on a classic deviled egg, and it turns them a lovely color.