Raw Food
570 recipes found
Pepper Salsa
Strawberry-Rhubarb Cobbler
Galette Of Strawberries and Rhubarb
Chocolate Truffle Pudding
Salad With Garlic Dressing
Fromage Blanc With Strawberries
White Funeral Cakes (Seedcakes)
Easy Strawberry Sauce
Strawberry Shortcake On Cornmeal Biscuits
Rhode Island Shortcakes With Fresh Raspberries
Biba Caggiano's Semifreddo di Nocciole Al Cioccolato
Creole Shrimp Viala
Cobbler, Rhubarb-Strawberry
Dessert Pancake With Fresh Strawberries
Strawberry Shortcake
There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
Blender Mayonnaise
Pierre Franey's Guacamole
Quick Pepper Sauce
Marian Burros' Strawberry Rhubarb Pie
Green Peach Salad With Simple Lime Dressing
Eddie Hernandez, who runs a string of Mexican restaurants in Georgia and Tennessee called Taqueria del Sol, came up with a delicious way to deal with hard, unripe peaches. Sliced thinly, softened with salt and brightened with lime juice and Serrano chiles, the peaches become a salad that’s a cousin to Mexican street snacks built from unripe mangoes and papayas and punched up with chile salt. The salad keeps well in the refrigerator for several days. Mr. Hernandez likes to eat it with a scoop of cottage cheese on the side, though dabs of goat cheese would do as well.
Strawberry Fool
This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.
French Grated Carrot Salad
Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you’ll be eating carrots every day. This classic version is made with a salad oil rather than stronger-tasting olive oil. You have a choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild-tasting olive oil rather than a strong green one. For a twist on this version, try it curried, bolstered with capers, cumin and curry powder.
Arugula Pesto
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. It’s great on its own, spooned onto a thick slice of country bread. Don’t use a sharp olive oil with this, or it will overwhelm the arugula.
Smoked Salmon Sandwich With Goat Cheese
At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.