Backyard Barbeque

Chef Seppi Rengli created this dish while at New York’s Sea Grill restaurant, using lemongrass in the marinade, then skewering the shrimp with the stalks to add extra flavor.

Chef Bill Smith of Crook’s Corner, a restaurant in Chapel Hill, North Carolina, serves a version of this refreshing dish during the late summer. Smith says he developed the salad after paying a visit to a few of his former cooks in Mexico, where he discovered a range of dishes that melded sweet, spicy, and sour flavors. See the recipe for Watermelon and Tomato Salad »

Fluffy biscuits top warm, baked fruit in a quick cobbler flavored with cinnamon and almond extract.

In this wonderful regional take on mac and cheese, grated onion and Worcestershire sauce are added to the mix.