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Summer's best produce comes together for a dinner you'll be thinking about until fall.
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Wings are smoked, fried, and grilled to create the perfect combination of smoked and spicy wings that everyone will love.
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Venison strips are marinated in cumin, marjoram, and oregano for a wild game meat twist on the classic Greek sandwich.
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Our homemade Cajun spice mix has got a killer kick!
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The kick of hot salami and the savory flavor of bacon combine with garlic, basil, and tomatoes in this winning spaghetti dish.
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Spicy chorizo and tiny clams in a tangle of noodles.
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Fresh green beans get extra heartiness from new potatoes, and extra flavor from bacon, onion, and white balsamic vinegar.
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An elegant sauce of herbs, capers, and garlic.
cooking.nytimes.com
This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use this homemade spice rub to give your chicken breasts a nice Mexican-style flavor boost.
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Served cold, this refreshing chicken and pasta salad has a lemony basil dressing and baby spinach leaves.
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Forget heavy, mayonaise-laden pasta salads. This grilled chicken and zucchini version is dressed in a flavorful, yet light lemony vinaigrette.