Charred flavor from the grill and a sour brine with bell pepper and carrots combine for easy cauliflower pickles.Recipe courtesy of McCormick.
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4.666665
Think that homemade pickles are a specialty confined to your grandmother’s kitchen? Use your microwave and you can make your own in a matter of minutes. Click here to see 10 Things You Didn’t Know You Could Make in a Microwave
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4.5
Yogurt Chutney With Asparagus and Salmon
The star of this delicious recipe is the yogurt marinade—it makes the salmon tender and flavorful. To avoid food waste, save the unused leek and scallion tips for future recipes.Recipe by Chef Tom Colicchio.
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4.5
Prawns are a popular ingredient all over southern India, either in a sauce as a main dish or as a tangy snack on their own. If you don't have access to prawns,  you can use shrimp and simply toss them in the special selection of spices and saute with garlic, chili and mustard seeds. Light, delicious, tangy, and sweet—you'll love it.Recipe courtesy of Hari Ghotra
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4.5
Grilled Shrimp
Add a Japanese-inspired twist to your summer cookout with these shrimp coated in miso butter.This recipe is courtesy of Weekend Table.
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4.1
Panch Phoran is a five-spice mix used in India, mostly on the East coast, to flavor vegetables and legumes. This spice mix is either fried at the beginning and ingredients are added to it or fried and added as a final seasoning. The process of adding the spice at the end is called turka. 
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4
Vidalia Onion Marmalade
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If you’re grilling this summer and looking for homemade toppings for your steaks, burgers, and hot dogs, you’ll love this recipe for chef David Gaus’ Vidalia Onion Marmalade; it’s sweet, tangy, and delicious. Click here for more onion jam recipes or here for more grilling tips from the pros. Click here to watch chef David Gaus make his Vidalia Onion Marmalade.  
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4
Celebrity chef Elizabeth Falkner teaches us how to make a pomegranate mostarda using a special ingredient: tea!
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4
Bread and Butter Pickles
If you love pickles, why not try making them at home? This is a simple recipe with delicious results.This recipe is by Eric Beaulieu, garde manger chef at Seminole Casino Coconut Creek in Coconut Creek, Florida. It was originally published in the South Florida Sun Sentinel.
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3.666665
Poached salmon mustard dill sauce
Time is a luxury today. That's why many of my friends enjoy midday entertaining on the weekends. Whether the venue is brunch or lunch, simple or elaborate, Saturday or Sunday, city or country, the occasion is always festive because the rhythm is relaxed. There's time to enjoy the food, conversation and good times. Consider this refreshing, colorful menu for a spring lunch or noon brunch; the preparation is easy, much of it made ahead. 
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3.5
  The bratwurst in this recipe gets two cooking treatments. First, it’s simmered in a fragrant braising liquid made of fresh orange and lemon juice and Blue Moon’s Sunshine Citrus Blonde beer, and then it’s finished on the grill to give it a nice, flavorful char. 
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3.21212
Grilled Jerk Chicken
Add more or less chile peppers to the marinade, depending on how spicy you want your chicken to be.This recipe is courtesy of The Joy Kitchen.
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3.18