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cooking.nytimes.com
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both Mrs Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 guests
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cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
www.allrecipes.com
Using a chicken demi-glace, a very concentrated and flavorful sauce base, will add a gourmet touch to this easy but elegant dish of boneless chicken breasts in a mushroom-lemon sauce with capers.
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Fresh blueberries are cooked up with sugar, cornstarch and water until thick and bubbly. Butter, lemon juice, orange liqueur and fresh whole blueberries are stirred in. This lovely mixture is then spooned into a pre-baked pie shell and chilled.
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A classic. Tomatoes, olives, feta, peppers, onions and cucumbers, all sliced, chopped and waiting to be tossed with a great dressing. This recipe has one - red wine vinegar, olive oil, lemon juice and herbs. Toss and enjoy.
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Jars of barbeque sauce are dressed up with Worcestershire sauce, steak sauce, onion flakes and cola.
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Berries and brioche come together to celebrate summer.
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This recipe for dill-horseradish mayonnaise is ideal for a roast beef sandwich, smoked salmon, or gefilte fish.
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Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious, small-batch syrup.