5 Ingredients or Fewer
Sweet-and-Sour Cucumbers with Fresh Dill
This refreshing dish can be prepared and chilled two hours before serving.
Grilled Chipotle-Stuffed Pork Tenderloin
Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.
Easy Pie Crust
This recipe is an accompaniment for Peach Blackberry Pie .
Try to roll out pie dough on a cold surface. If you have a little extra dough, roll it out and make a decorative cutout in the shape of a peach. Place it on the top of the pie.
Petits Pains au Chocolat
These delicious small pastries are easy to make, and they're sure to disappear quickly.
Mustard-Roasted Salmon with Lingonberry Sauce
Cranberry sauce or huckleberry preserves can be substituted for the lingonberry preserves. Serve with: Roasted fingerling potatoes tossed with dill, and a mixed green salad.
By Brooke Dojny and Melanie Barnard
Coconut Shortbread Cookies
This recipe yields enough cookies to make the crust for the Tropical Cheesecake and the crumbs and garnish for the Banana-Cream Parfaits .
Mashed Plantains with Bacon and Onions
Plantains are a staple in Latino cuisine, but mangu, made with green plantains, is a Dominican specialty.
Grapefruit, Ginger, and Star Anise Compote
Try this for breakfast with a side of yogurt or for dessert with gingersnap cookies.
Frittata Rolls Stuffed with Ricotta and Fresh Mint
Be sure to use fresh ricotta cheese from an Italian market — authentic ricotta has the rich, dense texture that's best for this recipe. Make the rolls one day ahead so the flavors can develop. Serve with marinara sauce for dipping.
Cold Cantaloupe and Mint Soup
This recipe calls for sweet Gewürztraminer, but any other sweet white wine (excluding dessert wines) should do.
This recipe can be prepared in 45 minutes or less but requires additional sitting time.
Spicy Bacon, Onion and Cheese Potatoes
This side dish goes especially well with grilled or broiled meats.
By Gretchen Davis
Beet-Potato Salad with Lemon
Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.