Lemon and herb grilled shrimp with bell peppers, zucchini, tomatoes, and olives on a bed of toasty, whole-grain farro. These herbaceous bowls are everything you could want from a hearty Greek platter for right around 400 calories. You know what I love most about bowls? They encouraging mixing of ingredients to build layers of texture and flavor, proving that...Read More »

Notes: For Step 5, try longer than 10 minutes. YESBeat until foamy hand wlished about 2 mins. Beat sugar in gradually to maintain foaminess Pulsed olive oil into citrus paste - 2 pulses

When I saw my mother making her apple turnover, I knew company was coming. I also knew the dough scraps would be my treat. She’d roll them in sugar and cinnamon, bake them and we’d enjoy the flaky, light, buttery morsels together with a cold glass of milk. My mom’s specialty was that apple turnover. Mine, apple crostata. I love its organic shape, and fact that it doesn’t require a dish or pie pan. And because the crostata is baked directly on a sheet pan, it retains its flakiness better than a pie.

This Austrian-style potato salad is tangy, herby, and filled with amazing flavor and crunch.

A great potato salad needs to be plenty moist, creamy and flavorful. This Classic Creamy Potato Salad fits the bill!

Adapted from the chef Chintan Pandya of Adda Indian Canteen in Long Island City, Queens, this fiery, aromatic recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting. The ground spices imbue the meat with flavor while the whole spices add pungency and a wonderful crunch. At Adda, Mr. Pandya cooks these in a tandoor. But you can roast them in your oven, or cook them on the grill using indirect heat and a baking sheet. In either case, brushing the sizzling chicken skin with plenty of melted butter is the key to its rich taste and burnished crispness.

Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil The details make all the difference: First, salting the cucumbers mutes the fruit’s subtly bitter notes while heightening flavor Next, the simple peanut sauce adds richness to the cool cucumbers

These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.

Spicy and beefy jalapeño-marinated hanger steak is paired with salty cotija mayo, charred onions, and fresh cilantro, which come together in one incredibly flavorful sandwich.

This falls somewhere between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yogurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavors intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta.

Cooking polenta in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won’t yield the same smooth and creamy result that you’re looking for You can also swap out the chicken stock for vegetable stock or water if you’re looking for a vegetarian alternative

There’s a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013 The unusual yet helpful addition of baking soda speeds the process Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product

Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.

All the flavor of a bacon-wrapped jalapeño popper in a grilled cheese sandwich.

A spin in the food processor and a little olive oil and cream cheese take feta from crumbly and coarse to airy and spreadable Whipped feta is wonderful on its own, but for a smoky sweetness that makes it special, flavor the dip with scallions that have been blackened in the oven Serve with pita chips or buttery crackers, and if you’re an overachiever, top the dip with charred cherry tomatoes and a drizzle of honey.

On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. 28 tram. After “the incident,” I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. It was intense, but not overwhelming; truly chocolate, but somehow each layer’s chocolateness was different. I returned home and made this cake, my version of the cake that cured my pickpocket blues. It’s a dense-but-not-heavy, brownielike cake topped with a whipped chocolate ganache (think: mousse) and a substantial dusting of cocoa. Because this cake is completely about the chocolate, choose one you love.

Maida Heatter, the legendary dessert-cookbook author, tested this recipe 20 times before deeming it good enough for publication in The Times in May 1972 Her toil was worth the trouble: Eight months later, it was named the paper’s most requested dessert recipe of the year This is an adaptation of the version that appears in Ms

If the idea of rubbing chicken cutlets with mayo before grilling them leaves you cold, I relate — I felt the same way until I tried it. Now I use mayonnaise as the base for nearly every marinade I use, whether I’m cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps your other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. (Don’t worry, the cooked meat doesn’t taste like mayo.) In this recipe, that means chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill drizzle of fresh sauce. This recipe will work with nearly any marinade, exactly as written: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equal success.

Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper The Persian lime powder is optional; it can be purchased ground, or you can start with a whole dried Persian lime, roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder This recipe doesn’t really need anything alongside, but some good bread could easily bulk it up. Turn it into a great vegetarian salad by eliminating the fish and adding some extra chickpeas.

Serve this sweet-tart salad alongside a leafy green salad, turkey, or grilled meats and chicken.

Get Savory Butternut Squash Crostata Recipe from Food Network

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew While the chickpeas would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Baking: To ensure that half of us aren’t missing out on this supremely savoury treat, we set the record straight with a trio of quiches thickly filled with smoky chorizo, spinach and ricotta, and a puff-pastry number with pancetta

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.

There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these flavors and can stand alone as a vegan meal or can accompany bison pot roast, roast turkey or salmon with crushed blackberries.

Urad dalis sweet, heavy, unctuous, and slightly heating. This is excellent calming food for vata and they should eat it frequently. Pitta and kapha can eat it once or twice a week. Urad dal soup detoxifies the system. It nourishes muscle, bone and reproductive fluids. It helps lactation and energizes the whole body This is not a good food for kapha disorders, especially obesity, nor for pitta disorders creat this soup with fish, vogurt or eggplant (all of these are heating, because it makes a bad food combination that can cause toxins.

At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called “a super happy salad.” Next, the minced shallots are given a quick rinse under cold water — instead of a long maceration in vinegar — to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. “We add warm water to make it more palatable,” she explained. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It’s so good that you might even be tempted to pour it into a glass and top it off with sparkling water.

At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water

Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.

David Tanis NY Times

You don’t need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers — but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the time to dry-brine, don't. You'll still end up with one of the best roast chickens you've ever had. Just dry the bird really well with paper towels before seasoning and dab it again before putting it into the sizzling pan. Rodgers’s technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. Serve it over a bread salad, as she did, or with well-dressed greens and a baguette. You win either way.

There’s nothing better than a recipe that gives you a feeling of promise, especially when it involves something as mundane as carrots. Yes, carrots. I mean, just when I thought I’d done…