There is almost nothing more rewarding in a weeknight meal than shortcuts that actually make a recipe yummier.
Wrap up a summer of grilling and outdoor eating with this peached pork. Serve it with a side of potatoes or a green salad.
Fresh fish is best prepared in the simplest of ways to preserve taste and flavor. Fish steamed in a bamboo steamer and seasoned with salt and pepper, fresh herbs, and seasoning will be ready to eat in minutes.
This quick cod recipe is baked in parchment paper packets and topped with a fast and easy compound parsley butter. Serve as dinner for two, or prepare the packets ahead for a big group.
For a light summer supper, serve up a dish of lady peas and tuck a few buttermilk hoe cakes alongside.
Graining cauliflower is a great alternative to rice, quinoa, or couscous. Pairing plums and proscuitto makes for a playful sweet, tart, and salty combination in this salad.
Matambre, an Argentine-style stuffed beef roast, brings back memories of university mates, vacations abroad, and the tantalizing prospect of uncovering family mysteries. Serve with a simple chimichurri sauce.
Are your summer tomatoes coming in? A rustic galette serves as the perfect crust for barely roasted homegrown tomatoes with mozzarella cheese and a sprinkling of fresh herbs.
When it's too hot to cook, this summer salad from Matt Kadey's 'The No-Cook, No-Bake Cookbook' has enough protein and flavor to serve as a main course for dinner.
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.