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Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling.
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A lighter version of egg salad has a healthy amount of fresh celery and green onion in a dressing made with reduced-fat mayonnaise, mustard, and horseradish for zing.
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Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on the Vietnamese banh mi sandwich.
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Tender New York strip steaks are served with a creamy mushroom and red wine sauce for a special meal for that special someone or to please and impress your guests.
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This fusion barbeque sauce with East-West flavors from the Pacific Rim is quick and easy to make and will get rave reviews from guests.
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Crispy potato chips add a crunchy crust to these zesty tuna melts with pickles and red onion, perfect for a creamy, cheesy dinner for two.
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Marinating meat for a couple days in a blend of beer and soy sauce helps to remove the gaminess of fresh meat. Try it on deer, elk, or even moose.
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This light and lovely salad dressing made with fresh, ripe pear lends itself well to a simple and elegant salad.
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A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!
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Mini rolls stuffed with deli ham and melted Swiss cheese are baked with a savory poppyseed-mustard sauce for an easy, tasty little bite or appetizer.
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Zucchini and yellow bell peppers are grilled ahead of time and combined with shrimp, cherry tomatoes, and feta cheese. I leave the Dijon dressing on the side and toss it at the picnic, just before serving.