This Week in Recipes
Beautiful, Edible Flowers: Lucy Baker's zucchini blossom frittata with goat cheese and herbs is so good, she contemplated opening up her apartment for brunch business.
Don't Be Fooled: When it's summer and fresh tomatoes have all the flavor you could want, skip a long-simmered tomato sauce and go for marinated tomatoes with linguine, finished with chunks of fresh mozzarella and chopped basil.
Shrimp on the Barbie: Rosemary and chile-grilled shrimp with lemon zest will show off quality seafood. To maximize gunky goodness, buy whole shrimp with the heads on.
Fruity Fried Rice: Nick Kindelsperger uses leftover pineapple and rice to whip up light, simple ginger pineapple fried rice.
Un-Dainty Macaroons: Vanilla-coconut macaroons are "the chewy, dense, coconut bombs of New York deli fame."
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