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cooking.nytimes.com
Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash A terrific dish
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Forget fake-tasting mint jelly. Try this lamb recipe with a fragrant Salsa Verde.
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Grand enough for a formal occasion, yet equally appropriate for a relaxed afternoon tea.
cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar, and butter; then shape into mounds. When they're covered with white chocolate, the cakes look like ghosts.
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A delicate little tea cookie isn't too sweet because it has the grown-up zing of grapefruit. There's a lightly sweet grapefruit glaze, too.
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Get Pickled Tomatoes Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh flavors and an appealing look enliven this dessert.
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A shortbread crust forms the base for this lemon-flavored cheesecake with a homemade blueberry topping.
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Homemade buttery caramels with coffee granules and sweetened condensed milk create a new twist on an old favorite treat.
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When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins.