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Seasoned petite potatoes are roasted with bacon and onion and tossed with Parmesan and lemon zest in this hearty farmhouse potato dish.
cooking.nytimes.com
The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
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This recipe for baby back ribs marinates them overnight in brown sugar, spices, and lemon zest, then bakes them in the oven.
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Get Shrimp and Grits Recipe from Food Network
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Stray from the usual Thanksgiving stuffing and try this Latin-recipe from chef Aarón Sánchez's.
cooking.nytimes.com
The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
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Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad.
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Smoky grilled kale gets tossed in a tangy yogurt dressing and mounded on crusty bread in this no-fuss starter from chef Camille Becerra of New York City's Navy.
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Get Grilled Flank Steak with Ginger Marinade Recipe from Food Network
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This is an interesting and easy idea for a hearty family meal. Deli roast beef slices are wrapped around seasoned ricotta cheese, and baked with spaghetti sauce.
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Chicken sauteed with garlic is tossed with tomatoes and delicate angel hair pasta in a broth mixture, and served with Parmesan cheese.