No summer barbecue is complete without grilled fresh sweet corn. But here it’s dressed up with a cilantro pesto and a squeeze of fresh lime juice.
This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”
The creamy tang of the cream cheese and the salty bite of the feta cheese are wonderful complements to the smoky sweetness of the grilled peppers.
Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.
Similar to coffee custards or pots de creme, these little cups filled with cardamom-scented Turkish coffee pudding are an elegant ending to a Turkish meal.
Sliced zucchini are tossed in a skillet until tender and then left to meld with ricotta, herbs, a dribble of olive oil, and a squeeze of lemon juice. Sigh.
Eggplant is roasted then stuffed with sauteed onions, red chiles, feta cheese, and topped with torn mint. A simple side dish, salad, or even a main course.
Mussels are a typical Istanbul street food. For this Turkish delight, plump orange mussels are stuffed with herbed rice, pine nuts, and currants then steamed.
We’re giving you permission to defiantly un-daintify this cocktail party duo. Just grill the asparagus and prosciutto separately to be tailgate-ready.
This potato salad gets a makeover with three types of cheeses: Cheddar, Parmesan, and smoked Gouda. The salad dressing is tangy with sour cream.
Grilled salmon acts as a stage for a salad consisting of fennel, green olives with pimentos, and scallions all dressed with olive oil and lemon juice.
For perfect golden french fries that are golden and crunchy and fluffy white on the inside, soak them to get rid of the excess starch.
Rabbit Hunter Style is a favorite dish in Portugal. This Portuguese recipe is rich with rabbit (or chicken), bacon, tomatoes, onions, and mushrooms.
A rich, deep caramel flavor and a velvety, creamy texture. Not much else you could possibly want from a mousse.
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