You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I’m almost sure, however, that you have never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It’s a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature.The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some balsamic drizzling sauce already made (or a bottle of balsamic vinegar to reduce), it’s definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.Click here to see the rest of Lidia Bastianich's Independence Day menu.
Buffalo sauce usually gets all the love when it comes to chicken wings—until you try this recipe using pesto. It's light but still intensely flavorful, and will soon be your new favorite way to cook wings.Recipe courtesy of Jason Goldstein, Chop Happy
This is a recipe that's easy and foolproof. No bells and whistles — just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.Recipe courtesy of Beef. It’s What’s For Dinner
The smell of this chicken roasting will bring the whole family to the table! The butter mixture gives the the chicken a flavorful and crispy skin, while the meat is still tender and juicy.Recipe courtesy of Perdue.
The richness of the short ribs is perfectly offset by the tangy crunch of the cabbage in this easy weeknight supper. Simply toss the short ribs into the marinade in the morning and pull them out when you arrive home after a long workday. This recipe calls for flanken-cut short ribs, which is a method of cutting across the ribs instead of between them (English style). You’ll likely need to request this cut specifically from your butcher.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
This recipe puts an end to all of the dishonesty surrounding the glorified fast-food item, giving you a real, authentic, and tricked-out McRib sandwich for you to enjoy at home.
Click here to see how to make the Pimped-Out McRib perfectly.
Click here to see How to Make 10 Iconic McDonald’s Dishes at Home
Click here to see 10 Iconic McDonald's Menu Items Recipes