Author: Karen Keisir
Author: Seamus Mullen
Author: Zakary Pelaccio
Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken to moisten, flavor, and glaze it.
Author: Anna Stockwell
Author: Lucy Footlik
Author: Marge Perry
Adapted from BHG "Holiday Appetizers" magazine. The dressing can be made ahead and kept in the fridge, but don't prepare the avocados until just before serving or they will turn brown.
Author: HeatherFeather
Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.
Author: Cristina Ceccatelli Cook
Author: Ian Knauer
Author: Jennifer Iserloh
Author: David Paul
Author: Lourdes Castro
Active time: 45 min Start to finish: 45 min
Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.
Author: Dawn Perry
Author: Erin Renouf Mylroie
Author: Lana Sills
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking, then combine them at the end.
Author: Kelly Mariani
This easy blueberry dumpling recipe from Paula Deen is a kid-friendly summer dessert. Ingredients include fresh or frozen blueberries, milk and softened butter. Prep time is approximately 10 minutes and...
Author: Paula Deen
Author: Jennifer Iserloh
Author: Jill Silverman Hough
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.