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Theres no law that says a mixed grill has to be based on meat. Shrimp, scallops and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad and wine and you have a party.
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Tender lamb meat is simmered in an Indian-inspired curry sauce for a delicious and warming meal. Serve with rice.
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A colorful pasta salad, packed with veggies, makes a wonderful side at any BBQ. This batch serves a crowd.
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This is a basic white yeast dough that can fill many needs: dinner rolls, a base for focaccia or sweet buns, or even a standard loaf of bread.
Ingredients: yeast, water, sugar, salt, vegetable oil, flour
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Thanks to its robust flavor, salmon is one of the few types of fish that can stand up to rosemary; this dish also can handle a good amount of heat, so Michael Symon tends to go heavy with the red pepper flakes.
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Irish-style bangers (sausages) and mash (potatoes) are served with a red wine-onion gravy for a traditional and comforting meal.
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A tarragon-wine marinade sets the stage for a delectable chicken and asparagus dish overlaid with hollandaise sauce and cheddar cheese.
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Freshly boiled potatoes and eggs are folded together with a mayonnaise-based dressing loaded with pickles for a tangy and bold potato salad.
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Carbs on carbs never tasted so good.
cooking.nytimes.com
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
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Get Bolo's Seared Tuna with Creamy White Beans and Rioja Wine Vinaigrette Recipe from Food Network
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Get Grilled Shrimp Scampi in a Foil Packet Recipe from Food Network