Smitten Kitchen (3)
Food Network (2)
Simply Recipes (2)
Double-skewering scallions ensures they don't fall through grill grates and allows for easier basting and flipping.
Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce.
Sweet corn grilled in its husk is enhanced by an herbal compound butter.
Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto.
A quick pickle of cauliflower, peppers, and golden raisins is a simple, ideally acidic counterpoint to a rich main dish like flank steak.
Tender grilled red-skinned potatoes are doused in herb vinaigrette in this warm salad.
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard.
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
This cool, creamy potato salad is spiked with pickle relish and red onion.
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.