Type to search

Herbs

Paneer Tikka Salad

Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces

Asparagus Salad with Mustard-Tarragon Dressing

Chef/Owner Marcus Guiliano / Aroma Thyme Bistro Serves 4 Ingredients Mustard-Tarragon Dressing   2 ounces raw unfiltered apple cider 1 teaspoon smooth Dijon mustard 1 teaspoon chopped fresh tarragon (or

Zucchini Provencal

Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 20 hors d’oeuvres Ingredients 3 zucchini, preferably straight and thin (1- to 1 1/2 inches in diameter) 2 tablespoons fruity olive oil

Tomato Basil Bruschetta

Jessica Reisman / Homespun Foods Ingredients 4 medium ripe tomatoes 4 to 6 quick-roasted garlic cloves 12 leaves fresh basil sea salt and pepper   Method Crostini ​ Preheat oven

Sweet Potato Spoonbread

Donna Hammond, Hudson Street Cafe / Photos by Ethan Harrison Ingredients 4 sweet potatoes 3 cups buttermilk 1 tablespoon Crown Maple maple syrup 6 eggs (separated) 6 tablespoons unsalted butter