In the middle of August, when tomatoes are abundant at the farmers’ markets, we like to buy yellow tomatoes—which have a sweeter, less acidic flavor than red tomatoes—for this summery…
Mint
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Although the combination of cheese and mint in a dessert pastry might strike some as odd, it’s not uncommon in the islands off of Spain, Italy and France and elsewhere…
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Adding peas and mint leaves puts a fresh spin on this warm potato salad that’s perfect for serving in spring. Try it alongside a roast ham or rack of lamb.
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Peppery arugula, flavorful mint, salty pancetta and pungent Gorgonzola all add tons of flavor to this spring salad, which is why a simple dressing of Champagne vinegar and olive oil…
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Chicken tenders are great for weeknight dinners because they cook quickly and need little preparation. Here, we serve them with peas and mint for an easy one-pot meal, but think…
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Broccoli rabe looks like a leggy cousin of broccoli, but it’s actually closer to a turnip green, with the same bitter, assertive bite. In this recipe its flavor is mellowed…
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Simple roasted potatoes seasoned with your favorite herbs are the classic accompaniment to both roasted and braised meats and poultry. Although thyme, rosemary and sage are the herbs you’re most…
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An enticing combination of sweet, salty and sour flavors comes together in this fruit-forward salad, which is especially refreshing served with spicy dishes. Don’t chop the mint until you are…
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The addition of lime zest to sugar adds a pleasant tartness to this refreshing salad, which makes a great side dish for a summer brunch. To prevent the mint leaves…
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If you’ve never made a granita, a frozen Italian dessert made from sugar, water and assorted flavors, trust us when we assure you that you’re missing out. Originally from the island…