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cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
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A rich pulled pork poutine recipe.
Ingredients: cheese curds, pork, gravy, parsley
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Fresh corn kernels and onions are warmed in butter with a sprinkling of parsley. Garnish this sweet side salad with chives, and serve with your favorite steak hot off the grill!
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Get Basil Poached Shrimp Recipe from Food Network
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very simple bread stuffing is rich in oysters, onion, and celery. Mix it up in a big bowl, and use it to stuff a turkey for a special holiday meal. Allow time for bread to dry out before using in stuffing.
cooking.nytimes.com
Everyone knows about fried calamari, but pan-roasted is a different beast entirely This easy technique begins on the stovetop and finishes in a hot oven In less than 10 minutes, you have savory roasted whole-body squid, made spicy with Spanish chorizo and a dash of pimentón, crisp on the outside and juicy and tender in the middle
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Get Falafel Recipe from Food Network
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Get Mango Summer Rolls with Ginger-Peanut Sauce Recipe from Food Network
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Get Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing Recipe from Food Network