Author: Georgia Downard
Author: Alan Herman
Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Eric Treuille
Author: Jeff Cerciello
Author: Marge Perry
Adapted from a recipe in a magazine. Add more chicken, shrimp, and ham to suit your personal taste. The Pico De Gallo is optional. However, I really like the addition of this ingredient. Instead of the...
Author: MrsJ492
Author: Maria Helm Sinskey
Author: Bon Appétit Test Kitchen
Make and share this Crispy Baked Eggplant (Aubergine) recipe from Food.com.
Author: Sharon123
Author: Zoe Singer
This soup is proof that less is more.Delicious hot, it's even better cold, so plan to make it the day before you need it. Serve it in well chilled bowls and float a paper-thin slice of lemon on top. I...
Author: Sharon123
Author: Steven Satterfield
Author: Jill Cole
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Author: Chris Morocco
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Author: Amy Finley
Author: Shawn Edelman
Author: Ian Knauer
Author: Roberto Santibañez
This completely cravable summer dinner salad hits all the right spots of creamy, crunchy, sweet, and spicy.
Author: Anna Stockwell
This is one of my favorite stir-fry dishes. The apricot preserves is what makes this dish unique. I make this often in the summer because it doesn't require heaating up the oven, and I usually have all...
Author: Manda
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making...
Author: Adina Steiman
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Author: Yotam Ottolenghi
Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months....
Author: Liz Neumark
This was out of one of my old cookbooks that was put together by the employees at a company I use to work for back in the 80's...it's out of business but I still enjoy the recipe...it makes a great side...
Author: teresas
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.
Author: Bon Appétit Test Kitchen
This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Make and share this Shrimp With Roasted Red Pepper Cream recipe from Food.com.
Author: LMillerRN
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Author: Chris Morocco
Author: Jackie O'Halloran
Author: Molly Stevens