Better Homes and Gardens June 2009 Recipes
Check out our latest recipes from Better Homes and Gardens magazine: Scott Peacock's classic succotash, dazzling BBQ recipes, summer salad ideas, and more.
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Packed with heart-healthy omega-3 fatty acids, this low-fat fish recipe ensures you'll eat right at dinner tonight. Fresh herbs and lemon slices brighten it up.
This healthier spin on classic fish and chips has double benefits: Catfish is low in fat, and the use of sweet potatoes in place of some of the white potatoes boosts vitamins.
A chunky topping of Kalamata olives, diced tomatoes, capers, parsley, and onion adds pizzazz to healthy tilapia.
Scott Peacock creates perfect succotash with five ingredients: sweet corn, tender butter beans, a hint of country ham, and a bit of butter and cream.
Ideal for a potluck or party, this mile-high sandwich features salami, dried tomatoes, green olives, banana peppers, and a creamy pesto spread.
Blended watermelon combined with white grape juice, lime juice, sugar, mint, and club soda makes a refreshing summer drink.
Impress party guests with this fizzy drink featuring peach nectar, fresh peach slices, lemon juice, and ginger ale.
Chicken marinated in Asian sweet chili sauce, and combined with fresh veggies and a creamy dressing, makes a delicious filling for toasted pita bread.
The flavors of pesto mix and mingle into a salad of fresh basil and tomatoes from the garden. Add chicken or fish to make it a dinner salad.
A ginger-soy dressing gives a bit of Asian flair to this crisp pork and cabbage salad. Easy wonton crisps make a delightful side dish.
A creamy cheese dressing pulls together crisp fried chicken, black-eyed peas, sweet peppers, and pecans for a satisfying salad.
Make this delicious layered salad for brunch or a light, no-cook dinner. Lively, spicy-sweet cardamom complements the smoky salmon and cool melon.
Bake ribs until tender in the oven and then grill them with our trio of sauces: a citrus sauce infused with rosemary, a spicy rhubarb sauce, and a sweet mustard sauce.
Update the standard three-bean salad with a fourth bean--edamame--and a bold dressing that includes mustard, garlic, and red wine.
This potato salad recipe is super creamy thanks to a combo of ranch dressing and mayo. It's also wonderfully flavorful: The potatoes are roasted with onions and garlic.
The crackly cornmeal crust of these pint-size appetizers is studded with bacon and blue cheese. For a retro-decadent splurge, serve with homemade blue cheese dip or prepared honey mustard.
These mini sandwiches feature slices of crisp cucumber, juicy tomato, grilled summer squash, and a garlicky white bean puree.
Serve this luscious, pastry-like pie with a scoop of vanilla or cinnamon ice cream. A swatch of fabric tied at the rim transforms a paper cup into a cute dessert dish.
Dress up frozen lemonade concentrate with fresh fruit, herbs, and even veggies. Our recipes show you how to do it three ways.
Our three-ingredient apricot glaze makes this pork recipe irresistible. The green bean side is so easy you can make it in the microwave.
Healthier than a beef burger, this turkey variation is so good and so fast. Pile on your favorite veggies and our easy mustard sauce for a dinner that's sure to be a hit.
Enjoy your favorite summer sandwich in a salad featuring veggies from your garden. Serve it with slices of hearty Italian bread.
For a 20-minute dinner they'll love, jazz up classic mac 'n' cheese with some parsley, sun-dried tomatoes, broccoli, and chicken.
Red pepper adds a touch of heat to this quick-fix shrimp stir-fry. Cheesy, creamy grits make a delicious side dish.
