A quick tomato sauce always comes in handy. Use this recipe to top pizza, pasta, or bruschetta.
This salad works great as a main course for a light summer dinner, or a side next to some chicken or a pork chop. Massaging the kale with lemon juice makes it a little softer and easier to chew.
Traditional Mexican food uses squash blossoms as flavoring in a wide variety of dishes. Sauté squash blossoms and onions to stuff tortillas, and then use them as added flavoring for a mild salsa whipped up in the blender.
Celebrate summer with green cabbage, Swiss chard, red onion, and avocado. These tostadas are vegetarian and vegan, but can be served with beans or corn as a side if you're extra hungry.
This classic Tuscan dish makes a great summer dinner. The whole thing comes together in minutes using leftover bread, tomatoes, and a few herbs and spices.
Fourth of July marks the day the Declaration of Independence was read out over the streets of Boston. Many New Englanders mark Fourth of July with a meal of poached salmon
Homemade pesto comes together in minutes, and is versatile enough to work with pasta, eggs, chips, or sandwiches.
Simple and flavorful poached chicken has many uses. Nestle it between bread for a sandwich, on top of a mixed green salad, or use it to make a chicken salad for a picnic.
Mushrooms instead of bread as a 'bun' for your burger? It may sound crazy, but mushrooms work great as a gluten-free alternative, and the possibilities for fillings and topping are endless.
Chicken salad works great for almost any occasion, especially dinner on a hot day. Spice up your chicken salad with Greek yogurt, Moroccan flavors, herbs, apricots, and carrots.
Sweet and spicy, these ribs are suddenly a summer staple in my family's cookbook.
Perfect for rainy summer days, apartment living, party appetizers, kids, or really any occasion, these made-in-the-oven sliders are easy way to feed a crowd.
This savory chickpea dish was part of an Indian buffet at a party, but could work nicely as a side dish. Put the finishing touch on an Indian-themed dinner with these mango yogurt smoothies, or whip them up for an afternoon snack.
At a 'Temple Run'-themed birthday party these Indian-spiced meatballs were a hit with the younger guests, and grown-ups, too. Raita is a refreshing yogurt dip, because who doesn't love to dip?
Memorial Day has long been the herald of summer. Barbecue grills of all shapes and sizes will be dusted off and set to blazing this weekend. Myron Mixon has a bounty of tips in his new cookbook that will make you master of your own backyard, plus a recipe for the only sauce you'll ever need.
This Memorial Day, brine some pork chops, fire up the grill, and coat them in a sweet tea glaze. Don't forget to brew a big pitcher of sweet tea for drinking.
Savory, crunchy and often spicy, pickled kimchi is the Korean national dish. It’s also the delicious heart of this weeknight-quick pancake.
Make a tasty, veggie-friendly dinner with mushroom vegan sloppy Joes, and a roasted potato and tomato salad with crispy capers and dill.
The best part about the components of this dish is that you can mix and match the pieces. Enjoy the corn and bean relish as part of this sandwich or with a bowl of tortilla chips. Enjoy the queso drizzled over a hamburger or tossed with macaroni. Even the spicy beef can be served on its own with a side of mashed potatoes.
This quick vegetarian pasta dish makes the most of in-season-now asparagus and gets a bright flavor boost from balsamic vinegar.
With the right pasta (like wagon wheels) kids will love this soup. Ground turkey meatballs with simple but flavorful seasoning make this quick recipe a winner with grown-ups, too.
Celebrate Cinco de Mayo with this authentic Mexican hominy soup. Toppings range from avocado, tortilla chips, cheese, radishes, and red onions and add celebration and ceremony to a rustic meal.
This simple tomato soup is chock-full of veggies and flavors. For a weeknight dinner, this soup demands biscuits. Add feta and green onion to your dough for a savory twist.
A slow cooker is the perfect answer for a college student short on time and money, but big on appetite.