Recipes By Peter Mcquaid

NYT Cooking

Autumn Slaw

NYT Cooking

Rosemary Spiced Nuts

These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.

NYT Cooking

Roasted Beet Salad With Horseradish Crème Fraîche

NYT Cooking

Duck Breasts With Apricot Sauce And Grilled Fruit