Articles filed under
Vegetables
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Backyard catering recipes
Jun 19, 2019 6:03 AM - Backyard catering recipes -
Sunflower Ranch Dressing
Jun 18, 2019 9:16 AM - Sunflower Ranch Dressing -
A Greek-style collection of toppings turns these 'pizzas' into a glorious mess
Jun 11, 2019 6:00 AM - Sometimes I want pizza -- wood-fired-oven-baked, charred-crust, Neopolitan-style -- and sometimes I want "pizza." The latter is the type of thing I would make in the broiler after school when I was a kid: French bread, English muffins or flour tortillas topped with sauce and cheese and heated until bubbly. This recipe is squarely in the latter camp, but it's a step up. Cookbook author Heather Thomas, who splits her time between Greece and the U.K., uses pita breads as a base for a pile of spinach, soft onions, tomatoes, feta, olives and pine nuts. I'm sure these would be even better with freshly made pitas from a Mediterranean bakery, but Thomas takes into account the reality that few of her U.S. readers will be able to find such a thing, and instructs you to first pan-fry the rounds in a little oil in a skillet, turning grocery-store bread soft and pliable. When you bake them, they get a little crisp on the edges, while the spinach wilts and the tomatoes soften. -
Chili-Lime Pork And Mango Skewers With Avocado Mash
Jun 11, 2019 6:00 AM - Chili-Lime Pork And Mango Skewers With Avocado Mash -
Grilled Hoisin-Garlic Shrimp
Jun 12, 2019 9:48 AM - Grilled Hoisin-Garlic Shrimp -
Pad Thai With Shrimp
Jun 4, 2019 6:00 AM - Pad Thai With Shrimp -
Pile strawberries and snap peas atop grilled chicken for a fresh approach to a spring salad
Jun 4, 2019 6:00 AM - To create a compellingly inspiring dish, sometimes all you need to do is approach ordinary ingredients from a different perspective. Take grilled chicken and salad for example. Flipping the usual greens topped with poultry and instead making the chicken the foundation to be crowned with the salad, is just the kind of upside-down thinking that keeps things interesting. When the chicken is pounded thinly, into what's called a paillard as it is here, it becomes an ultra-elegant platform for any seasonal salad to be served as a main course. It's a setup that inspires me throughout the year with its enticing and healthful possibilities, which is why I have decided to create a chicken paillard salad for each season this year. In this spring edition, the thin chicken cutlet is grilled, then topped with a mound of crisp sugar snap peas and arugula tossed in a lemony dressing, sliced strawberries and toasted almonds. -
Grow a menu
May 29, 2019 6:06 AM - Vegetables to plant in your garden now, and ideas for preperation once your harvest is in. Think of it as growing a menu. -
Fettuccine With Crab And Asparagus
May 29, 2019 6:00 AM - Fettuccine With Crab And Asparagus -
Zucchini, Pea And Spinach Salad
May 28, 2019 4:46 PM - Zucchini, Pea And Spinach Salad
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