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Blender Hollandaise

Author: Eric Ripert

Savory Summer Tarts

Author: Maggie Ruggiero

Salsa Verde o Roja Cruda

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

Author: Rick Martinez

Ginger Carrot Dip with Crudites

Author: Gina Marie Miraglia Eriquez

Creamy Basil Dressing

Author: Jesus Gonzalez

Wild Mushroom Crostini

Author: Julian Marucci

Sweet Peach Tea

Author: Joe Bonaparte

Warm Almond Cakes With Grapes

We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35...

Orzo with Crab and Artichoke

Author: Michael Psilakis

Turmeric Chicken With Toum

This is easily the juiciest chicken you've ever had. Yogurt tenderizes the meat, then forms a shell around the bird that prevents any juices from escaping.

Author: Ori Menashe

Guajillo and Tomatillo Salsa

Author: Gina Marie Miraglia Eriquez

Papadzules

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Author: Diana Kennedy

Coconut, Strawberry, and Banana Smoothie

Author: Anne Marie Gaspard

Chocolate Coconut Truffles

Author: Sarma Melngailis

Pecan Mocha Meringues

Author: Jeanne Kelley

Peaches and Cream Yogurt Pops

These peach puree and yogurt popsicles are just the thing to cool off on a hot summer day.

Author: Kay Chun

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...

Author: Cecilia Hae-Jin Lee

Strawberry Milk Shakes

Rich, creamy, and very strawberry.

Author: Lori Longbotham

Cooked Raspberry Sauce

Author: Nick Malgieri

Roasted Asparagus Soup with Spring Herb Gremolata

Author: Diane Rossen Worthington

Green Peppercorn Cornmeal Crackers

Author: Ruth Cousineau