In the height of summer, this dish is virtually treated as a soup, so perhaps it is Iran’s answer to the Spanish gazpacho.
The honey in this recipe offers a two-fer -- not only does its ambrosial sweetness play beautifully with fragrant melon and fresh mint, it also keeps the puree from freezing solid, making it easier to scrape the granita into a gorgeous, fluffy pile of sweet snow, even in the middle of summer.
These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate.
This is one of my favorite ways to prepare fish, because it’s so light, easy, and flavorful.
The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.
Inspired by the traditional pork classic, tender marinated chicken breasts are spread with garlic paste, herbs, and salty pancetta before being rolled and grilled.
This was my first taste of the south of France.
Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
Blueberries are classic matches with lemon, but they are also lovely with orange
This is a superb summery lunch recipe that tastes great both hot or cold.