This creative take on Mac n Cheese uses Israeli couscous, truffle butter and truffle oil, cream, fontina and mascarpone cheese. This recipe was provided courtesy of Eli Kirshtein of SOLO NYC.
A vegetarian and crustless pizza filled with tangy, creamy Chevre, prepared spinach and artichoke dip, seasoned with fresh thyme, all atop earthy Portobello mushrooms.
Pork ribs are grilled with a tangy sauce made with tamarind, onion, honey, brown sugar, soy sauce and cider vinegar.
“The meat just falls off the bones of these slowly grilled spareribs,” explains Desiree Whittaker of Rathdrum, Idaho. “My mom created the delicious sauce, tweaking it until it suited my dad's taste to a ‘T.’ I have to agree with him that these ribs are the best I've ever had.” This recipe is compliments of Taste of Home’s Grilling Recipes selection.