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This dish combines spicy cool salsa verde with a hot grilled shrimp for a refreshing meal that is especially good in spring and summer.
www.delish.com
Traditional Carolina barbecue begins with a whole hog smoked over coals. Here, Sean Brock cooks pork shoulder for 12 hours in a 275 degree F oven before smoking it for about 1 hour in a backyard grill.
www.simplyrecipes.com
Homemade refrigerator pickles are so easy to make yourself! No canning necessary. They're ready in about 24 hours. Great for burgers, sandwiches, and snacking all summer long.
cooking.nytimes.com
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label
www.allrecipes.com
Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.
www.allrecipes.com
This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
www.delish.com
It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribs or whatever you may be barbecuing.
www.allrecipes.com
Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
www.allrecipes.com
Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
www.allrecipes.com
Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.
www.allrecipes.com
Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.