Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny...
Author: Levi Goode
Author: Donna Chrisco Oldford
The tender sweetness of strawberries paired with chunks of cherry-red rhubarb creates our favorite summer dessert from The Back in the Day Bakery.
Author: Cheryl Day and Griffith Day
I found this recipe on the Eating Well website amongst the diabetic friendly recipes. It's supposed to be an appetizer but I served it over a nice salad...
Author: Realtor by day
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Author: Chris Morocco
In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools....
Author: Kristin Donnelly
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Author: Joe Sevier
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
This has been in my recipe box forever so I'm not sure where it came from. This is light so a good pick for those hot days when you just don't feel like...
Author: Laura36
Author: Victoria Granof
This lobster salad is wonderful on its own-but piled onto a hot dog bun it becomes a perfect lobster roll.
This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .
No cookout in the South is complete without baked beans. This is a simple recipe that combines sweet and smoky ingredients for a thick, rich, and perfect...
Author: Frank Thomas
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min...
Author: Bon Appétit Test Kitchen
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use...
Author: Bruce Aidells
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner...
Author: Alexis Touchet
Author: Lourdes Castro
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh,...
Author: Stephan Pyles
Top the grown-ups' burgers with the caramelized onions with barbecue sauce and be sure to have mayonnaise and mustard on hand. Serve corn on the cob and...
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Author: Eric Werner
Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I've re-created my own recipe here and, in my humble opinion,...
Author: Patricia Heaton
Author: Charlotte Fekete
Author: Fred Thompson
Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise
Author: Bon Appétit Test Kitchen
Author: Victoria Granof