Summer's here! And so are the newest recipes from Better Homes and Gardens magazine. Check out new twists on your favorite grilled dishes from top celebrity chefs, easy ways to cook with chile peppers, and chef Domenica Catelli's fresh recipes for the perfect outdoor get-together.
This rustic twist on a summer classic serves honey-drizzled strawberries atop a sugar-dusted rosemary crust. Top with sweetened whipped cream for a divine dessert to share with your crowd. Outdoor party? Check the recipe for instructions on how to make it on the grill.
Ricotta cheese and fresh herbs star in these tiny meatballs with big-time flavor. Wrap and freeze extras for up to 1 month; serve with chef Domenica Catelli's Simple Tomato-Garlic Sauce or with your favorite bottled sauce for a quick and easy party bite.
Keep this light and simple dinner idea at the ready all summer long. You can switch out ingredients with different in-season farmer's market veggies. To grill squash, cut into 1/2-inch lengthwise slices, brush with olive oil, sprinkle with salt and ground black pepper, and grill until barely tender.
Impress guests with these elegant party nibbles. The Parmesan crust and cheesy egg filling make a cute and savory appetizer that's perfect for the hostess on a budget.
Yes, you can grill for brunch. Turn garlic-rubbed asparagus into a crunchy grilled base for Parmesan-topped eggs in this easy dish from chef Gale Gand. For perfect over-easy eggs every time, be sure to wait until the butter foams before adding the eggs to your skillet.
Feeling adventurous? Try this spiced-up take on fruity chilled soup. Its unexpected spiciness comes from minced jalapenos, and it works as a refreshing appetizer or dessert. When seeding peppers, always wear gloves and use a narrow spoon or sharp knife to remove the seeds and ribs.
Inspired by her blog, chef Domenica Catelli's refreshing recipe for a summer sipper features sweet floral notes and subtle blackberry flavor. Freeze blackberries for a garnish and use in place of ice cubes to cool your drink without watering it down.
Fieri's spicy rub gives this chicken its bold flavor, while a creamy chipotle sauce adds a little more heat. Ripe avocado, tomato, and lettuce make this sandwich one cool customer. So go ahead -- add some zip to your weeknight grilling routine.
Serrano chile peppers bring the heat while vinegar imparts sweet pickled flavor in this versatile veggie salsa. Serve it with bruschetta as an appetizer or try it in place of traditional baked beans at your next cookout.
Up for a tasty twist on a classic burger? Then take your taste buds on a trip to the Mediterranean with three-step lamb burgers from Chicago caterers the Hearty Boys. Don't forget the crispy buns and the creamy oregano and feta spread!
Give plain old potato salad a flavor makeover with roasted Anaheim chiles. Whether chopped with potatoes, onions, and cilantro or pureed in a spicy-sweet homemade vinaigrette, these peppers add a subtle kick of toasty flavor to a summer classic.
What's the secret to a juicy steak that's bursting with flavor? Butter! Grilling expert Adam Perry Lang shares his recipe for a simple, delicious garlic-and-rosemary-infused baste that'll change the way you think about steak.
Break out of your sweet pepper routine and try poblanos tonight. Never peeled a poblano? Broil, cut sides down, until blackened, and seal in a bag to steam. While the peppers are still warm, lift off the skin. Now these rich-tasting peppers are ready to be packed with savory veggies and Italian sausage.
Nopalitos, or marinated cactus, add the tart flavor in this Prize Tested Recipe for a sweet and tangy summer jam. It goes great on crackers for a quick and easy appetizer, plus it can be frozen for up to 3 months. Not familiar with nopalitos? Find them in the Mexican food section of your grocery store.
Market-fresh fruits and herbs provide a delightful flavor contrast to juicy pork roast. To save time, prepare the simple pesto in advance and refrigerate for up to 1 week. When choosing stone fruits, choose firm fruits that will hold their shape when grilled.
How did Prize Tested Recipes winner Barbara Piccinino make her grandmother's favorite cobbler recipe even better? She topped it with a simple and irresistibly fluffy cream cheese and marshmallow frosting. You may never go back to regular cobbler again.
A simple summer salad makes it easy to try out the newest superstar of the leafy-green world -- kale. Be sure to toss thoroughly so the lemon and extra virgin olive oil dressing can soak into the fresh kale. Plus, make our 10-minute homemade croutons for a hint of garlicky crunch.
Top Chef and restaurant owner Stephanie Izard is not shy about experimenting with new flavors. So she paired sharp-tasting juniper berries with garlic, onions, and fennel in her recipe for grilled fish. For easier grilling, be sure to place your fish on a well-oiled grill rack.