Did you know you can make air-popped corn in the microwave with nothing but dried corn and a small paper bag? No frying oil required. Try this simple trick and make easy lunch box additions, after school snacks, and movie night popcorn in minutes.
Now that the chipmunks have had their fill, beautiful, large tomatoes from the garden are ready for oven-roasting and storing for future use.
Fresh field peas get a boost in flavor from summer herbs. For added flavor, add a few strips of bacon to your herb packet and then simmer with the peas to make an aromatic side dish.
For those of you fortunate to be near a farmers’ market, or even better with an overflowing garden of your own, use up the abundance of zucchini with this decadent chocolate zucchini cake.
Tomatoes and basil from the garden (or the farmers market) combine with ricotta cheese and linguine for a quick, creamy vegetarian dinner.
Grill the freshest corn you can find, and dress it up with creamy mayo, zesty lime, sweet honey, spicy sriracha, and salty cheese, to take the sweet, slightly nutty, lightly charred, juicy corn kernels to a whole new level.
It may sound strange, but grilled kale is delicious! Pair it with spiced rice and a seafood main course for a light and simple dinner.
Delicious bean salad with Greek flavors is a snap to make and good for you, too.
A boxed cake mix doctored up with sour cream and coconut pudding makes short work of this coconut Bundt cake. Topped with toasted coconut, this cake has a nice variety of textures.
White-fleshed fish and okra are quickly stir-fried with garam masala, cumin seeds, and other spices, then served over rice with coconut milk and cumin for a big-flavored, slightly spicy meal.
This summer stuff all those bright tomatoes with a summer squash, onion, and cheese filling. These beauties make a great addition to a veggie plate, or a side for a meatier meal.
One crust and using less sugar make this traditional dessert lighter and showcases the fresh taste of peaches instead of the pastry.
A refreshing summer lunch is just minutes away. Rip up some lettuce, chop a few veggies, and top with quality cheese and oil and vinegar, no recipe or instructions are needed for this garden salad.
Convents and monasteries in 19th-century Portugal used large quantities of egg whites for starching nuns’ habits and monks’ cassocks and the leftover egg yolks were turned into cakes and pastries, such as Lisbon's world famous pastéis de natas.
Blend yellow tomatoes and peppers with olive oil and spices for this simple summer gazpacho. Garnish with nuts, chives, radishes, and grapes for a sophisticated finish.
These cookies will knock the socks off any peanut butter-lover. If you can't do peanut butter without chocolate, top each cookie dough ball with chopped peanut butter cups or add some chocolate chips to the dough.
Tomato season is finally here! Pair this bright, summery side dish with a grilled steak or fish fillet.
By using both the meat and the stock from the bird, this chicken and rice dish is especially flavorful. The freshness of the vegetables adds a great summer crunch!
This Russian interpretation of lamb kebabs incorporates zucchini, tomatoes, red onions, and an array of spices. Delicious alone, with rice or salad, or wrapped in pita!
The fifth taste sensation, umami, with its 'pleasant savory taste' comes through perfectly in this delicious butter. It pairs well with steak, as it is in this recipe, but can complement any dish in need of some nuanced flavor.