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Get Bird to the Last Drop Recipe from Food Network
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I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
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Get Cowboy Caviar Recipe from Food Network
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Avocado mashed with lime juice and pickled chiles gives this classic triple-decker sandwich regional flavor.
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This American take on a Vietnamese classic pairs watermelon pickles, which are popular in the South, with beef tenderloin and a sesame mayonnaise. The pickles are gingery, sweet and spicy - the perfect counterpart to mildly flavored meat.
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I love good corned beef and cabbage, and one year I thought about how I could make it tastier. I'm not a beer drinker, but beer was the only thing I really want...
Ingredients: corned beef, cabbage, carrots, beer
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Get Grilled Lobster and Summer Vegetables with Spicy Herbed Butter Recipe from Food Network
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Get Stuffed Pork Chops with Roasted Vegetables and Soft Polenta Recipe from Food Network
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Get Y Not Buckwheat Flatbread with Spicy Hummus and Vegetables Recipe from Food Network
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Get Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables Recipe from Food Network
cooking.nytimes.com
This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.