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"I use breadcrumbs to crust the chops, and instead of hiding the mushrooms in a sauce, I roast them until golden and toss them with arugula." Lesley Stockton, Food Editor
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I do not like traditional potato salad made with mayo or mustard, so I decided to make my own unique recipe. When I brought this to my husbands company potluck all of his friends were impressed and it was gone before I knew it.
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Get Grilled Mustard Pork Chops with Carrot Salad Recipe from Food Network
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In this faster version of a steak salad, charred tomatoes add their warm, tangy juices to an arugula salad served alongside quick-grilled veal scallopine.
cooking.nytimes.com
This recipe is by Marian Burros and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Step up your summer dinner game with grilled steak kabobs and elote-inspired salad.
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Get Grilled Salmon with Smashed Cucumber-Date Salad Recipe from Food Network
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Mild grilled chicken, tender spinach leaves, bitter radicchio, sweet chewy figs, toasted walnuts and creamy tangy Gorgonzola cheesethis combination of contrasting flavors and textures is unforgettable.
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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Get Big Greek Gus Burger and Cucumber Salad Recipe from Food Network
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Get Lemon Pepper Cured Chicken with Fennel Salad Recipe from Food Network