Who couldn’t use an infallible and versatile quiche recipe that can handle a variety of vegetables, herbs,and cheeses?
Pasta may be the most classic use for pesto, although it’s definitely not the only application. Here we swap spuds for pasta for a swell summer salad.
This salad juxtaposes sweetly tart tangerines, licorice-y fennel, sweet almonds, briny olives, and salty cheese for a stunning starter.
This creamy, dreamy seafood salad can be made with just about any combination of seafood—crabmeat, octopus, shrimp, squid, scallops, mussels, even conch.