Gluten-Free

NYT Cooking

Pear and Roast Beets With Roquefort

NYT Cooking

Caramel Glazed Pears

NYT Cooking

White Bean and Fennel Dip

This velvety smooth white bean dip is made from whipped toasted fennel seeds and fragrant dark green fennel fronds. Use slivers of the fennel bulb to scoop it up, and serve it with a rye- and fennel-flavored cocktail called the Golden Bowl. One large, feathery fennel should suffice for both cocktails and dip.

NYT Cooking

Oven Fries

These fries have savory, crisp, dry edges, and they’re satisfying and somewhat addictive, just like regular fries. I use a mix of regular and sweet potatoes for this. Choose waxy potatoes, like new potatoes or red potatoes, which have a lower glycemic index than starchy russets.

NYT Cooking

Black Currant Cumberland Sauce

NYT Cooking

Cilantro Sauce

NYT Cooking

Pears Baked With Roquefort Cheese

NYT Cooking

Marinated Raspberry And Green-Tea Infusion

NYT Cooking

Caramel Yogurt

NYT Cooking

Risotto With Asparagus And Morels

NYT Cooking

Warm Passion Fruit Gratin With Raspberries

NYT Cooking

Beet Greens and Potato Hash

This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish. If you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato salad.

NYT Cooking

White Asparagus Soup With Morels

NYT Cooking

Grilled Marinated Rabbit With Lemon and Rosemary

NYT Cooking

Leftovers Deluxe The Tuscan Way Ribollita

NYT Cooking

Chicken Breasts With Morels

NYT Cooking

Alfred Portale's Spring-Pea Soup

NYT Cooking

Tuna Steaks Moroccan Style

NYT Cooking

Chicken Breasts With Olives and Tomatoes

NYT Cooking

Duck, Wilted Spinach And White Bean Salad

NYT Cooking

Roast Rabbit With Rosemary

NYT Cooking

Roasted Rabbit With Potatoes and Rosemary

NYT Cooking

Celery Juice

NYT Cooking

Arugula Salad With Grilled Apricots and Pistachios

Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so you can sample them to make sure they are juicy and sweet.