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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
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Jazz up your asparagus with Parmesan cheese and lemon juice before placing it on the grill.
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These oven fries are just as crunchy as if they had been deep-fried.
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Peanut butter cake topped with rich peanut butter icing will become a crowd-pleaser among your friends and family who love peanut butter.
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Lamb shoulder blade chops are marinated in a mixture of balsamic vinegar, olive oil, and soy sauce then grilled and served with mint leaves.
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Get Cheddar Corn Chowder Recipe from Food Network
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Fennel studded Italian sausage and saffrin bring the flavor of Sardinia to this hearty, herb-freshened ragu.
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Get Tamale Stuffing Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
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This grilled corn recipe brushed with soy sauce and mirin is a Japanese take on a summer favorite.
Ingredients: soy sauce, mirin, corn husks
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Get BBQ Bologna Sandwich Recipe from Food Network
Ingredients: bologna, canola oil, toast