Author: Paul Blange
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
Piled high with shredded lettuce, tomatoes, pickles, and a perfectly spicy sauce, these crispy fried shrimp po'boys are the ultimate sandwich.
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Pickling and grilling the cabbage for this slaw may seem labor intensive, but the extra work is definitely worth it. Once you try the combination of tangy and smoky flavors, you'll always want to make...
Author: Katherine Sacks
Using a combination of red, white, and yellow carrots will make this slaw even more striking.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
The honey-bourbon syrup is the star of this baklava. Serve it with cherries and vanilla ice cream for a decadent summer dessert.
Author: Maggie Ruggiero
Author: Pamela Grennes
Author: Bon Appétit Test Kitchen
This spin on the frozen margarita adds a sweet-tart flavor with frozen raspberries and a hint of spiciness from fresh ginger.
Author: Matt Duckor
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
Author: Sheila Lukins
I found this recipe in the January 2010 Redbook magazine. I have made this recipe before and my family loves it. It has just the right amount of kick and it is very light too. Even my 1 year old daughter...
Author: anadabest
A delicious combination of fresh herbs and sour cream for your chips or veggies. You can even make this for over your baked potato. I made this all last summer for company and family while the fresh herbs...
Author: ArtistsFoodPalette
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
This easy, old-fashioned lemonade, made with red and blue berries, is the ultimate summer drink and 4th of July treat.
To make this pork ribs recipe, you'll use indirect heat. Serve these grilled ribs with homemade barbecue sauce made with Coca-Cola or ginger ale.
Author: Brigid Washington
Author: Kenna Jo Lambertsen
Author: Marge Perry
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts...
Author: Claire Saffitz
Author: Ian Knauer
Author: Pat Neely