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Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.
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Toss udon noodles in a pan of broccoli, pepper, and zucchini stir-fry, coated with chili-garlic sauce to make this easy Japanese-style dish.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory beef and pork meatloaf has a sweet barbecue sauce topping. It's grilled right on the grates, with no pan, for a smoky flavor--but of course you can also bake it in the oven.
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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Get 10-inch French Meat Pie Recipe from Food Network
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Get Peppercorn Chicken with Lemon Spinach Recipe from Food Network
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Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.
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Get Rib-Eye Quesadillas Recipe from Food Network
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Hamburgers made hot with jalapeno peppers - you'll cry tears of joy!
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Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.