outdoor party

Oil and Vinegar Slaw

red wine vinegar

sugar

sack, 16 ounces, shredded cabbage mix for slaw salads

salt

Salt and pepper

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

Creamy Dijon-Dill Potato Salad

Yukon gold potatoes, peeled

salt and black pepper

celery

mayonnaise

red onion, finely chopped (about 1/2 cup)

tightly packed chopped fresh dill

vinegar

lemon, juiced

Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Great salad - I added 1.5 tsp of yellow mustard along with the dijon, I chopped up 1 medium sized dill pickle instead of fresh dill (I didn't have any on hand) and chopped a handful of radishes for some zing. Of course, the salad always tastes better the next day - so it's a great make ahead salad.

Wow! My family absolutely loves this recipe!

I have been making this potato salad since 2013 with complete satisfaction. My only alteration is to add two diced hard-boiled eggs. Such a keeper, as recipes go!

I made this for a party and it was a huge hit! My husband thought it was absolutely perfect! Making it again for the second time this week! 

Easy to make with less ingredients &amp; delicious!  Love the taste from fresh dill &amp; small amt of chopped red onions,  and lemon.  A winner! 

This was fabulous! Picky hubby even loved it and asked for it again, and it went perfect with the bbq ribs! The recipe said not to refrigerate, to serve warm, however I did refrigerate and in my opinion it did not detract from the flavor one iota. This is definitely a keeper!!<div><br /></div>

<div>I love the recipe but can't eat potatoes so I substitute very lightly blanched cauliflower florets.  You'd never know you're not eating potatoes.  </div><div><br /></div>

Great potato salad! I decreased the potatoes to about 2-2.5# to make sure it was creamy enough - the potatoes do absorb the dressing somewhat, make a little extra and toss again right before serving

Great potato salad!!  I used grainy creole mustard, (what i had on hand), This was a hit at the dinner table.  Will totally make again.

https://www.foodnetwork.com/videos/daves-dijon-dill-potato-salad-0237135

Dave prepares a creamy potato salad with fresh ingredients.

Dave's Dijon-Dill Potato Salad

Wheat Berry Salad

hard wheat berries

walnuts

celery,

tart dried cherries, chopped

scallion, white and green parts, chopped

parsley leaves

olive oil

lemon juice

Salt and black pepper

In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.

In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

We all enjoyed this quite a bit. I added just a bit of sugar, maybe a teaspoon, based off of the reviews. It was lovely. 

I need the recipe as it was written and I have to say it was delicious.I shared it on Facebook and I’m sharing the actual food with my neighbors.

Good recipe but it tasted a little dry to me and I prefer a sweeter flavor and moister dressing. I added more lemon juice and about 2 tablespoons Dijon mustard, two tablespoons maple syrup and some diced red onion, a lot more flavorful! 

Great recipe, made a few adjustments that you may want to consider. I used lemon juice from 2 fresh lemons, doubled the parsley recommended and used 1/4 cup of virgin olive oil.

I didn't have all the ingredients so I made a few changes and was still really pleased.  I didn't have dried cherries so I added raisins and some fresh strawberries.  I didn't have parsley, but I did half dill and half cilantro from my garden.  I substituted a garlic scape for the scallion.  It was very good, and even better the next day.

I recently started a whole-foods plant-based lifestyle and have been on a mission to build up a repertoire of tasty new recipes.  I was excited to try this one as soon as I saw it.  I made it over the weekend and have been taking it for lunch everyday this week.  It is absolutely delicious!  The recipe is perfect as-is and requires no adjustments.  I will definitely be making this one again &amp; again.

Awesome!  Taste just like Balducci's wheat berry salad.  It's cheaper and super easy to make!  KEEPER 

This is a wonderful, satisfying salad. I did not have celery or scallions on hand, so I substituted blanched green beans sliced into short lengths and minced vidallia onion, lightly sautéed. For seasoning, I used Durkees Six Pepper Blend. Hubby and I both loved it.  I'll definitely be making this one again and again. Thank you, Ellie! 

Great texture and certainly healthy, but a bit lacking in the flavor department. I made the recipe as directed but for me it needed something else. I added more scallion, more lemon, and some honey and cayenne. Totally delicious now. Well worth making. An easy recipe with loads of possibilities.

https://www.foodnetwork.com/videos/stress-free-wheat-berry-salad-0170368

Ellie Krieger's wheat berry salad is rich in stress-busting "good" carbs.

Stress-Free Wheat Berry Salad

4-Pepper Deviled Eggs

eggs,

whole pink peppercorns, divided

white peppercorns

black peppercorns

green peppercorns

caper liquid

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.

Chill for at least 1 hour in the refrigerator before serving.

Awesome, peppers make it stand out from the average 

This appeared to be a very simple recipe but I was concerned when so many people said it was salty. I kept tasting with every ingredient instead of after all had been mixed together. Took more time, but I had no issues. In fact, the only criticism I had was that it still was a bit bland. Thought it needed a bit more salt. However, my husband does not like salt so I held back. It was easy to make, had a nice taste (a little bit peppery - not too much) and was attractive on the serving platter.

Disclaimer: I did not use all of the various peppercorns, just a lot of fresh pepper. However, the rest of the recipe worked really well for me, and my 8-year-old daughter, who requested these be served at her sock hop birthday party tomorrow, will love them and probably eat half of the doubled recipe. I live in the South yet somehow know nothing about what it takes to make a good deviled egg...but I'd take these to any event ;)<br />

VERY good eats!  We used slightly less pepper "totals" and added the capers along with the juice.  We will totally be having these again!

I love salty foods, but these are so salty, I can barely eat them. I used "Best" brand mayo, which is salty to begin with. Maybe more experienced cooks know better than to add all the salt that a recipe calls for, but I didn't. My suggestion would be to taste as you go, adding the salt last, unlike is demonstrated in the video. Also, these are very peppery.

Good, although I agree that it was a skosh too salty.  And I did use the correct amount of kosher salt.<br /><br />I think that caper juice and mustard vary in saltiness.  So if you have very salty caper juice, it might not need any added salt.  Next time, I'd make the filling with no salt first, taste, and then add the salt only if it needed it.

I made these for my mother for her Mother's Day Brunch and she LOVED them. She is a real gourmand and hard to please. I was so happy when she asked me to email her the recipe. Thanks Alton. These eggs are in my permanent rotation! 

I made these for Easter last year and they were a huge hit with all 16 of my guests. I couldn't find all the different peppercorns but did find a "combo" McCormick grinder that contained an assortment. I couldn't get the darn cap off so grinding took awhile but was worth it. These are wonderful!!!

I made this just as directed and it was fantistic. It was not too salty at all.  I used Kosher salt as stated, it you use regular salt then it might be what is making it too salty for some.  The flavors are amazing and will be making this one again.

https://www.foodnetwork.com/videos/peppered-deviled-eggs-0127838

Alton adds pink, white, black and green peppercorns to his deviled eggs.

Peppered Deviled Eggs

An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.

Chicken Salad

poached

scallions, onion

tarragon dill

parsley

black pepper

thyme

onion,

carrot,

bone-in, skin-on chicken breasts halves, fat trimmed

chicken broth, homemade

How to Make Chicken Salad | Chicken Salad

Toss together the chicken, celery, scallions, dill and parsley in a large bowl.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. 

I made this with chimichurri seasoning because I didn’t have parsley or dill and lime because I didn’t have lemon lol. Chimichuri version but just as delicious 

I have used this recipe many times to make chicken salad with leftover rotisserie chicken and we love it! I have tried a few other chicken salad recipes but this one is by far my favorite! I will second what other reviewers have said though -- the recipe is very salty as written, I half the amount of salt called for.

Very tasty and easy way to use rotisserie chicken in yet another way. As others have stated, it’s a bit too salty. Will cut the salt by at least half next time and adjust to taste. 

This is delicious! I made it with our leftover roasted chicken. It will be a staple. Thank you!

I love this method of poaching chicken!!  The meat is always moist and flavorful.  Absolutely delicious, my favorite chicken salad recipe.  We love chicken salad at our house, so I make this at least once a week

 My chicken salad is often dry when I used boiled chicken - the flavor is always good - but it just had a dryness to it.    I think poaching the chicken,  as directed here,  has made all the difference!  Now I know!!  Thank you!! <div>The flavor of this recipe is very good, too!</div>

I had leftover roast chicken. I used fresh parsley, thyme and dill and my favorite Penzey’s Ruth Ann seasoning. Like the addition of a bit of mustard. Served with fresh tomatoes from my farmers market.

So good!  Made exactly as written along with the poached chicken.  Put only 1 teaspoon Kosher salt instead of 2.  My husband got home in time to  mince the parsley for me then we tried it out on fresh tortilla chips.  Delicious!  We'll be making this over and over again.

Great flavor! I didn't poach the chicken, but followed the rest of the recipe except I cut the mayo and salt in half.

I made this chicken salad today and we had it for supper. It was so delicious! My only variation was the use of 1/2 teaspoon Kosher salt, rather than 2 teaspoons. We both made sandwiches of it. My husband anticipates eating some on crackers for a snack. I'll definitely make it again.

The Ultimate Cuban Sandwich

pork shoulder

cumin

oregano

garlic,

red chili flakes

orange juice

lime, juiced

chicken broth

bay leaves

Cuban bread roll

Swiss cheese

bread and butter pickles

deli ham

Olive oil

Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.

Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.

Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.

To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).

To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

My husband really enjoys Cuban sandwiches so I thought I'd try this recipe. Delicious!! Was a big hit for my family!<br />I used yellow mustard &amp; regular pickles. I also cooked the pork in my slow-cooked. Turned out delicious!

I am a S. Florida native and to put bread and butter pickles on a Cuban is sacrilegious. A no no.

Although there were a lot of nice aromas coming out of the pressure cooker, the pork had no taste. I followed the recipe to the “t”. I’d not recommend.

Made this for Father's Day for my husband, dad, and father-in-law.  They loved them.  Faf said this is much better than one he has had in a local restaurant, and said I can make this any time I want.   It's a keeper.

This is such a delicious and flavorful recipe! I made it but used a cheaper cut of pork and slow cooked after braising in instant pot. It's so good!<br />Would have not expected anything less from Tyler Florence!

Made this and it was delicious.  Unfortunately I used bread and butter pickles as called for and that was definitely the wrong flavor profile.  The pickles kind of overtook the whole sandwich.  Also if you toast the bun for 5-7 minutes it will be burnt.  I used medium heat and did 2 minutes per side.  I will definitely make this again and use salt brine pickles and more swiss cheese.

https://www.foodnetwork.com/videos/the-ultimate-cuban-sandwich-5498659

Tyler uses a pressure cooker to quickly braise the pork for this sandwich.

Grilled Stuffed Poblanos

poblanos, roasted, seeded, skins removed

butter

onion, onion

red bell pepper, diced

pepita seeds

tomato,

Rice,

cilantro leaves

Monterey jack cheese

sour cream

water

yellow rice

On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.

Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.

I added cheese to  the rice mixture too.  It makes a big difference

My family loved this receipt.  We added some grilled pollo asado to the filling and could have used six peppers.  The leftover filling is good by itself as well.  Home run at our house!

Loved this 'recipe" .  .  . I found that last night's leftover Chinese takeout  was a great substitute for making rice and veggies.  I ADDED onion and garlic to a little olive oil in the pan..some leftover veggies and seafood and rice (from last night) and added chopped tomatiilo and chili flakes!  Followed the rest of the recipe and  YUMMIE!!!  we loved it!  Enjoy!

These were wonderful.  The only change I made was to use a little of the grated cheese mixed with the yellow rice.  It helped hold the stuffing together and made it very tasty!  My guests raved about them.

These were so yummy.  I kind of removed the top of the peppers, which made them totally break apart, so I put on a cookie sheet and layered the rice with the cheese on them and put on grill to reheat.  I added some fresh garlic with the onions, i put garlic in everything!!  also crushed the pepita seeds, which I won't do again, could hardly taste them but knew they were in there....  excellent....

After I saw the show last Saturday, I knew I had to make it for Sunday dinner. Unfortunately, the recipe was not available on the website. I went ahead and made it anyway, hoping that I remembered all the ingredients. After finally seeing the recipe, it looks like I only forgot the cilantro. The  modifications I made was some added roasted chicken (since it was an entree), 1 tsp of hot pepper paste for added heat while the onions and peppers were cooking, and I put in some shredded cheese into the pepper before I filled them with the rice and chicken mixture(I love cheese!). I'm in Texas where most of the tomatoes are now recalled. I believe I got the last tomatoes on the vine that Kroger had in the store.  The meal was a hit. They were delicious. I plan on making them again very soon.

Curried Chicken Salad

whole (6 split) chicken breasts, bone-in, skin-on

mayonnaise (recommended: Hellman's)

dry white wine

chutney (recommended: Major Grey's)

curry powder

medium-diced celery (2 large stalks)

scallions,

raisins

whole roasted, salted cashews

Curried Chicken Salad prepared by Ina garten. 

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Excellent recipe! I use it all the time. I love roasting a chicken for it. It’s a little more work but I think having some dark meat in there is nice. Serving it with butterhead lettuce is fun, keto-friendly, and it’s a beautiful sight on a buffet for entertaining. 

I love this recipe. It’s not difficult and very delicious. I have made it multiple times! 

Amazing!!  I used chicken thighs on the bone with skin.  I find dark meat on the bone gives a juicier flavor.  Definitely a favorite!!

I used grilled, boneless, skinless chicken breasts. We all thought the grilling added a little more flavor that we enjoyed. I used Patak's Mango Chutney, 2 1/2 T white wine vinegar (as others mentioned, I didn't have any dry white wine), omitted raisins (we just don't like them) and used slivered toasted almonds instead of cashews (had them on hand.) I served it over a bed of lettuce with carrots, red peppers and cucumbers. We all loved it, even the picky 17 year old. That dressing is amazing. Excited to make again with grapes and cashews. 

Like another reviewer, I try to use ingredients on hand, but attempt to stay reasonably close to the recipe. Used rotisserie chicken breast. I couldn't find Major Grey's Chutney in any of our nearby stores. Will have to order it online for next time. This time around I subbed apricot preserves, a bit less as they are super sweet. Based upon other reviews, I subbed 2T white wine vinegar for the straight up wine. Used craisins, not a big raisin fan. After combining seasoned with salt and pepper to taste instead of putting all that salt in the food processor. I'll add toasted pecan pieces (what I have on hand) just before serving. Letting flavors meld in fridge right now but the pretaste was super! Can't wait to have this tonight on mini croissants with my version of Ina's Shrimp Bisque on the side! 

Love this!  It's a hot summer in Phoenix so I put the salad in a half of a cold cantaloupe and served it with breadsticks (a throwback from my childhood) and butter.  Simple and SO good. The combination of the salad and cantaloupe was an amazing !

https://www.foodnetwork.com/videos/inas-curried-chicken-salad-0168971

Ina revisits a recipe that's a blast from her past: curried chicken salad.

Ina's Curried Chicken Salad

Broccoli Salad

bacon

Salt

broccoli florets

cider vinegar

onion

sunflower kernels

Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.

Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Great recipe!  10 stars!<br />I read reviews before making, and had to make a couple of substitutions for what I had on hand.<br />I always blanch broccoli no longer than a min...drained it very well, reduced sugar just a small bit. Substituted white wine vinegar and cashew pieces.  Added a cup of thinly sliced carrots as I only had 4 cups of broccoli.<br />Cooking for 2 here, so served bacon &amp; cashews on the side.  10 servings? Have only 2 servings left...this could easily be a wonderful summer main course.<br />Hubby LOVED it, he HATES raisins. Lol, I told him about raisins in salad after supper.<br /><br />

I made this for Christmas dinner to go along with cherry rum glazed ham and garlic mashed potatoes.  It was a hit.  I followed the recipe to a T with the exception that I added 2 oz more of bacon because the package was 10oz.  Everyone loved it and it was all eaten during dinner. 

I thought this recipe sort of reminded me of coleslaw and to think that is delisous 

This recipe is so quick and easy. It is very tasty, too. I use dried cranberries instead of raisins. I also add just a tad- bit more vinegar and sugar. I’ve made it twice now for bbq and a potluck and it has been a hit each time! This is a keeper! 

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