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.
- Quick Glance
- 25 M
- 45 M
- 0
About Marie Simmons
Marie Simmons is a food writer, recipe developer, and cooking teacher. A longtime columnist for Bon Appétit and the Los Angeles Times, she has also contributed to Cooking Light and Food & Wine. Simmons is the author of more than two dozen cookbooks, including Fig Heaven, The Amazing World of Rice, and the James Beard award-winning The Good Egg.
Buckwheat Crepes with Sauteed Apples and Gruyère Cheese
These crepes, straight from Brittany, are made with richly flavored buckwheat flour and filled to bursting with Golden Delicious apples, onions, and ham.
- Quick Glance
- 1 H, 15 M
- 2 H
- 6
Chicken Breasts Stuffed with Fresh Figs and Goat Cheese
An elegant yet easy chicken dish that seems much fancier and fussier than it actually is, fortunately for both you and your guests.
- Quick Glance
- 30 M
- 1 H
- 4
Dried Figs and Apricots in Vanilla Wine Syrup
Dried figs and apricots come together in a vanilla-bean-and-cinnamon white wine syrup.To dress it up, serve it with whipped cream and toasted almonds on top.
- Quick Glance
- 20 M
- 5 H, 15 M
- 0
Cream Cheese Spread with Smoked Salmon
A simple recipe for a delicious cream cheese spread filled with dried figs, smoked salmon, and walnuts. It’s spooned into endive boats for a killer nibble.
- Quick Glance
- 15 M
- 15 M
- 0