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Inspired by Boston's Italian street festivals, plump sweet or hot Italian sausages are grilled with red peppers and onions, then piled into a toasted sandwich roll.
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This salad is perfect for picnics.
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A simple sauce made with dill and mustard tops grilled tuna steaks in this simple recipe for the grill.
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Like other awesome flavor combos, this is a taste sensation for the ages. It’s a decadent treat that satisfies the craving for Mac-n-Cheese AND Fondue at once...
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Pork butt is pressure-cooked to tender shreds with onion, garlic, orange, and a blend of spices in this recipe, done in less than 2 hours.
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Garlic, ginger, lemon grass, chile peppers, coriander and cumin flavor this Thai-inspired coconut milk soup with chicken and bok choy.
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Chef John's recipe for Thai-style coconut calamari salad would be great over greens, served with rice, or all on its own!
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Get Halloumi Kabobs Recipe from Food Network
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
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Chef John uses a yogurt-based marinade for these tasty, juicy, and tender grilled chicken thigh kebabs.
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Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
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Ground porcini mushrooms add a meaty flavor to this veggie burger.