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When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin--but it only takes a minute for a barbecue sauce to go from brick-red to solid black. Get Chef John's tips for perfect BBQ chicken.
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All the veggies in this salad - fresh corn, peppers, zucchini and onions - are chopped or diced, so the consistency is very much like salsa. Everything is sauteed in butter and then chilled, until ready to spoon onto a salad or into a warm tortilla with a dollop of sour cream.
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Oysters breaded in panko and fried in vegetable oil are great for dipping in a homemade tartar sauce in this Japanese-influenced preparation.
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.
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A sweet and tangy tomato-based dressing with no mayonnaise coats macaroni, tomatoes, and green peppers in a fresh macaroni salad that's great for a hot day.
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Add pineapple to your summer slaw to give a bit of sweetness to the creamy mixture of cabbage, onion, and bell pepper.
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A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!
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This summer salad of grilled corn, red pepper, and sun-dried tomatoes is great served warm or at room temperature. It has lots of flavor!
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What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few dried herbs. Now you know.
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Get Bongo's Ropa Vieja Recipe from Food Network
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Chicken legs marinated in teriyaki marinade spiked with beer, brown sugar, and pepper go on the grill for an outdoor cooking delight.
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Seared scallops are served warm with a spicy, fresh pineapple, mango, cucumber, and bell pepper salsa. Simple, colorful, and delicious.