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Forget fake-tasting mint jelly. Try this lamb recipe with a fragrant Salsa Verde.
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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
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In her version of eggs Benedict, Tara Lazar, owner of Cheeky's restaurant in Palm Springs, swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture.
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Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta. Use a grill basket so you don't lose any cherry tomatoes and baby squash, if using.
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Orange zest and aromatic bitters lend an intriguing flavor to these grilled tails.
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Dried Mission figs are simmered in a bourbon sauce creating a decadent compote perfect with crackers and blue cheese.
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Garlic scapes help make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions!
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Capers, pickle juice, and hot sauce make this remoulade recipe unique. The non-fat Greek yogurt makes it creamy, delicious, and lower in fat.
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Get Chicken Thighs in Mild Red Curry Recipe from Food Network
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Get Light Chicken Caesar Salad Recipe from Food Network
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This absolutely irresistible chicken tikka masala made in the Instant Pot® - with all the flavors of garam masala and turmeric - is an easy midweek dinner option.