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Content tagged with “Make ahead instructions”

Pink Grapefruit-Tarragon Sorbet
Clean, fresh and icy-cold, this bracing tarragon-infused grapefruit sorbet is a perfect way to lift flagging spirits on...
Lavender-Poached Peaches & Blackberries
Serve this colorful lavender-spiked blackberry-peach compote at a brunch or with small scoops of vanilla frozen yogurt...
Brown Sugar Peach Shortcakes
Brown sugar-sweetened shortcakes with fresh, ripe peaches and a lightly sweetened cream topping that’s reminiscent of...
Mama’s Potato Salad
Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato...
Macaroni Salad
Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is...
Balsamic Marinated Chicken
Sweet-tart balsamic vinegar spiked with garlic and Italian seasoning makes a fast and flavorful marinade for chicken....
Indian-Spiced Grilled Chicken
This tangy marinade, spiked with the Indian spice blend garam masala, is a terrific way to enliven grilled chicken. Try...
Paprika-Herb Rubbed Chicken
A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with...
Spicy Tunisian Grilled Chicken
This spicy rub of coriander, caraway and hot pepper is lovely on grilled chicken, as we use it here, or try it on pork...
Sweet & Savory Grilled Chicken
This sweet and savory rub for grilled chicken relies on ingredients you most likely have on hand already—brown sugar,...
Vegan Migas
Crumbled soft tofu is often used to make satisfying, egg-free scrambles so it’s a natural for a vegan interpretation of...
Coctel de Camarones
This classic Mexican shrimp cocktail is usually served as a starter, but makes a quick, refreshing main dish on a busy...
Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style
This Vietnamese-inspired shrimp salad is perfect if you’re looking for something different to bring to a summer potluck...
Penne alla Primavera
Penne tossed with spring vegetables, such as carrots, morel mushrooms, asparagus, peas and fava beans, along with loads...
Roasted California Fennel with Olive Tapenade, Feta & Mint
Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to...
Rhubarb Fruit Salad
Rhubarb cooked with a little honey and orange liqueur makes a bright, tangy “sauce” to toss with grapes, melon, mango...
Chilled Strawberry-Rhubarb Soup
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-...
Bobby Flay’s Honey-Rum Baked Black Beans
Chef Bobby Flay cooked these baked black beans, spiked with chorizo and rum, on one of his television shows, Throwdown...
Spicy Thai Barbecued Oysters
The great thing about barbecuing oysters is you don’t need to shuck them. Put the oysters right on the grill and cook...
Spicy Barbecued Oysters
If you’re intimidated by shucking oysters—this recipe for barbecued oysters is for you. When you grill them, steam...
Oysters Rockefeller
Invented at Antoine’s in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest...
Nutty Pimiento Cheese Balls
These bite-size pimiento cheese balls from Jamie and Bobby Deen are a huge hit with kids (of all ages). They’re the...
Turkey & Quinoa Stuffed Grape Leaves
Anything but traditional, these grape leaves are stuffed with ground turkey and quinoa flavored with bits of sun-dried...
Lamb & Rice Stuffed Grape Leaves
These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and...
Grilled Mussels with Salsa Verde
This is a fun little appetizer of mussels roasted with salsa verde, a bold-flavored Italian sauce made with lots of...
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