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Scooped-out zucchini 'boats' are grilled with a creamy tomato-basil sauce and shredded cheese, and topped with parsley for a great summer barbecue side dish.
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This marinade is great for chicken, beef, or pork. This beer based marinade is simple and quick to prepare.
Ingredients: beer, parsley, soy sauce, cloves
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Get Soft-Boiled Egg and White Anchovy Breakfast Sandwiches Recipe from Food Network
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef Amanda Cohen of New York City's Dirt Candy sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
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Roasting chicken thighs with their skin on helps keep the meat moist, while the pan juices lend lusciousness to the zucchini that roasts alongside.
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Chef John's recipe for duck rillettes, the traditional decadent French spread, is perfect on bread, toast, or crostini.
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Get Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts Recipe from Food Network
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These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.
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Get Paella on the Grill Recipe from Food Network
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Get Red Wagon Pizza Recipe from Food Network