Vegan
Onion Date Relish
I often serve grilled meats at my parties, and with them I like to serve this unusual relish.
Can be prepared in 45 minutes or less.
By Florence Barclay
Spiced Black Bean Burgers
Make a salad of rice tossed with diced jicama, red bell pepper, avocado and a vinaigrette dressing, and pass bowls of sour cream and shredded lettuce to accompany these Southwest-style meatless bean burgers. A lemon tart is a perfect finale.
Tomato Water
Though this pale-orange liquid may not look terribly impressive, its flavor is the very essence of tomato. In addition to using it as a base for soup, we treat it almost like lemon juice, adding a dash here and there to any of our summer recipes that call for a little extra zest.
Old South Ambrosia
By Mary Moss Darden and Margaret Taylor Proffitt
Rhubarb Raspberry Sauce
This recipe was created to accompany Rhubarb Raspberry Meringue Cake .
Can be prepared in 45 minutes or less.
Green Salad with Orange Vinaigrette
Avocado, Belgian endive and spinach are combined with oranges and radishes in this gorgeous seasonal salad.
Orzo with Spicy Sauce Schlussel-Leeds
By Sari Schlussel-Leeds
Mediterranean Vegetables
By Todd Weisz
Bucatini in Fiery Chili-Garlic Paste
Bucatini al Fuoco, from Basilicata
The ingenuity of Basilicata's kitchen is embodied in this simple pasta: three ingredients, easy to come by and inexpensive, are combined to make a formidably tasty sauce. The method of pounding garlic and chili peppers into a paste, then cooking the paste in olive oil, is common to Basilicata and Calabria and elevates the ordinary aglio, olio e peperoncino of central and southern Italy to new heights of piquancy.
By Micol Negrin