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Halibut steaks are 'planked,' barbequed on a water-soaked cedar plank, and basted with a succulent herb and butter sauce.
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Green Goddess is a California classic It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor
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Get Smoked Paprika Potato Wedges Recipe from Food Network
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Get Fried Bologna Bites Recipe from Food Network
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Get Iceberg BLTs Recipe from Food Network
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This is a simple cold German potato salad made with a creamy dressing, hard-cooked eggs and hot dogs. Great for a summer picnic.
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.
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The holy trinity: buffalo chicken, cheddar, and ranch.
cooking.nytimes.com
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
cooking.nytimes.com
Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times “The best burgers are made on an iron surface and cooked medium, so they're not too soft and you can get a crust,” he said at the time “If you press your burger bun like a Cubano, you get crisp on the outside, soft on the inside.” He adorned the patty with two slices of Swiss, smoked ham and pickles, then slipped the package into the bun and pressed it hard on the grill
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Thin ribbons of carrot make a perfect vessel for herbed goat cheese flecked with grated radishes.
Ingredients: goat cheese, chives, chervil, carrots
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Get Salami Roll-Ups Recipe from Food Network