Recipes by Season Archives - Page 14 of 20

Ceviche Salad with Bay Scallops

This confetti-colored ceviche salad with bay scallops has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish.

Alberto’s Grilled Marinated Asparagus

Use this asparagus--simple and addictive--as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.

Mississippi Caviar with Black-Eyed Peas & Cider Vinaigrette

This zesty, summery dish comes together in a flash when you use steamed, ready-to-eat black-eyed peas and precooked brown rice. A perfect summer salad or side.

Barbecued Beef Brisket

Beef brisket is a tough cut that lends itself to slowly smoking on the barbecue. This beef brisket recipe is the ultimate slow food, but it's well worth the effort.

Pearled Barley Risotto with Peas, Pecorino & Prosciutto

Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.

Spring Vegetable Curry

This recipe transforms fresh spring veggies into a fragrant, satisfying curry. Serve with purple or red rice for a stunning bowl.

Roasted Tomatillo and Chile Sauce

I first encountered this sauce at a remote resort in the Copper Canyon. It's simple, but deceptively flavorful. Use it as a rustic salsa or as a sauce spooned over grilled chicken.

Spring Soupe au Pistou

This simple Provencal-style soupe au pistou is the Provencal Is a delicious way to showcase delicate spring leeks and sugar snap peas.

Sauteed Radishes with Mint

You may know--and love--radishes in their raw state. But they're lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.

Spinach-Gruyere Souffle

Nothing showcases the culinary power of eggs quite like a soufflé. Serve this spinach souffle with a “Bon Appetit!” in your best Julia Child imitation and pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.