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Flavored by a yogurt and spice paste with ginger, cumin and coriander, this chicken tastes almost as good as if it were cooked in a tandoor oven. Like Indian cooks, we remove the chicken skin and score the flesh so that the spice paste penetrates.
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This low-calorie dressing will keep for a week.
cooking.nytimes.com
Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.
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The longer these fungi sit in their lemon and herb marinade the better.
cooking.nytimes.com
You can use blond or black quinoa for these delicate burgers Black will look striking against the sweet potato’s orange when you cut into the burgers The red lentils pale to yellow when you cook them; they contribute texture and flavor
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Frozen puff pastry simplifies this recipe; serve the turnovers warm with a scoop of ice cream for a full-fledged treat.
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Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think its delicious on sautéed and grilled foods as well.
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A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing.
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Lettuce, red grapes, apples, toasted walnuts, and blue cheese are layered in a trifle bowl to make this beautifully presented Waldorf salad.
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This is a very delicious variation for Dutch Apple Cake. Simple to make and perfect for fall.
cooking.nytimes.com
Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish