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If you're looking for a healthy recipe that's not salad, these ground pork wraps are the answer.
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Get Vietnamese BBQ Pork Meatballs (Nem Nuong) Recipe from Food Network
cooking.nytimes.com
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars dont burn.
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This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable.
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This savory beef and pork meatloaf has a sweet barbecue sauce topping. It's grilled right on the grates, with no pan, for a smoky flavor--but of course you can also bake it in the oven.
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Balsamic vinaigrette combines with teriyaki and Worcestershire sauces to flavor this jerky.
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An easy adobo chicken taco recipe. You will need shredded rotisserie chicken, Mexican Adobo Sauce, tortillas, sour cream, a jalapeño, cilantro, and lime.
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Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
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Instant ramen becomes a nearly-instant burger bun in this fun, and tasty, spin on a traditional hamburger seasoned with soy sauce and sesame oil.
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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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Grilled flank steak is served on a bed of romaine lettuce with fresh mint, cilantro, and Thai basil and tossed in a flavorful lime juice dressing in this authentic Thai steak salad.