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Here is a cheap beef dinner of uncommon flavor, perfect for serving to a crowd It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the dry-rubbed meat is never in direct contact with flame (If you grill the meat directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving
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Get Santa Fe Burger Recipe from Food Network
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Get Big Blue Buffalo Jala' Poppers Recipe from Food Network
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Get Chayote Slaw with Avocado and Cilantro Dressing Recipe from Food Network
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Get Mexican Sliced Steak and Barley Soup Recipe from Food Network
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This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
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Get Marinated Olives Recipe from Food Network
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This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder
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Spice up your typical wonton soup with this hot and sour version brimming with tender spicy pork wontons, bok choy, carrots, and mushrooms.
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This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.