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cooking.nytimes.com
At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue With several ears left over, I repurposed the corn as the starting point for two salads One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.
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A classic egg salad sandwich topped with crispy bacon and served on rich brioche.
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Grilled Potato and Bacon Kebabs
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Chef John's one-step chicken noodle soup cuts a few corners, but if you're short of time or feeling under the weather, it's just what the doctor ordered.
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Fiery and spicy, this Yemenese condiment goes well with meat, fish, or poultry.
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Slices of spicy grilled chicken and onion are the crowning touch on this complete-meal salad with black beans, chunks of avocado, and mango on fresh salad greens.
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Get Almost-Famous Fried Pickles Recipe from Food Network
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A classic French recipe, tender asparagus baked into a quiche with a flaky crust.
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Get Angel Hair with Sun-dried Tomatoes and Goat Cheese Recipe from Food Network
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Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese.
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Get Sweet and Savory Popcorn Recipe from Food Network
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The lasagna can be assembled up to one day ahead and refrigerated, covered tightly with plastic wrap; the cooking time will be the same.