Marinated Cucumber and Melon Salad
The minty melon and cucumber salad will leave a cool taste in your month during these hot summer months. Perfect to make for a barbeque or picnic with friends and family.
View Recipe
5

An unusual combination of avocado, red onion and cactus pear cools the spicy twang of chile-infused prawns. A great Saturday night kind of dinner.
View Recipe
5

Poisson Cru
Enjoyed everywhere from the island of Tahiti to the remote Tuamotu atolls, French Polynesia’s version of ceviche (or slant on Hawaiian poke) is the tangy, colorful, and coco-nutty raw fish salad called poisson cru.
View Recipe
5

Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food.  Experiment!  Enjoy!!
View Recipe
4

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.                                               This particulat recipe is taken from the ‘Daniel At Home’ section of  Chef Boulud’s latest cookbook, Daniel: My French Cuisine, which is comprised of four ‘menus’ of traditional, regional dishes Daniel loves to cook at home.
View Recipe
4

white button mushrooms
 This recipe is written exactly as my mom wrote it a long time ago. Make as little or as much as you like. It can be adjusted to even make a big batch just increase the ingredients as you go along.
View Recipe
4

Try these beer-marinated bison strip steaks.
View Recipe
4

This tandoori-style chicken is flavored by a rich marinade of yogurt, lemon juice and aromatic curry powder. Massaging the marinade into the chicken for just five minutes gives you maximum flavor without needing marinating time in the refrigerator. Click here to see 8 Quick and Spicy Chicken Recipes
View Recipe
4

For this recipe, we like to use Narragansett Creamery Yogurt, as it is slightly tangy and fragrant. When mixed with a variety of fresh herbs, it serves as a fresh marinade, brightening the flavor of the roasted leg of lamb. This recipe requires the leg of lamb to marinate overnight. 
View Recipe
3.64

Tabbouleh salad is a beloved whole-grain dish. As with traditional versions, this recipe uses fragrant mint and parsley to flavor the salad, which proves a great match for grilled salmon topped with fresh tomatoes and cucumbers.
View Recipe
3.5

Dates
Slices of butternut squash are cooked in heavy cream and vanilla until nearly fork-tender and baked together with alternating layers of walnuts and mescal-soaked dates for a unique and unforgettable side dish. Click here to see A Mexican-Inspired Holiday Dinner.
View Recipe
3.2

Spring Dinner Salad with Marinated Skirt Steak
As chefs always say, things that grow together go together, so this salad is a winner no matter what spring vegetables you choose to include. There are many little steps to this salad, but everything including the marinated steak can be done in advance and the salad composed later.
View Recipe
2.2