Check out our latest recipes from Better Homes and Gardens magazine: Scott Peacock's classic fried pies, new spaghetti recipes, luscious low-fat chocolate recipes, quick dinners, and more.
A scrumptious brunch side, these easy rolls are topped with luscious hazelnut icing and toasted coconut.
This Mediterranean-inspired lasagna shortcut is hard to resist. It's ready and on the table in just 30 minutes.
Bye-bye, boring vegetable soup. This spiffed-up variation takes just 20 minutes to make.
A spiced cream sauce adds a bit of pizzazz to this easy weeknight recipe. Brussels sprouts make a healthy side dish.
This hearty main-dish salad is topped with a warm, easy-to-make, honey-mustard dressing. Tuck leftovers in whole wheat pita bread for lunch.
A zesty rub and spicy pesto topping adds pizzazz to simple grilled steak.
A spicy-sweet sauce puts the perfect finishing touch on grilled steak. Serve it with a side of grilled peaches.
Espresso enhances the rich chocolaty flavor of this luscious pudding. Banana slices and crystallized ginger make a pretty topper.
These scrumptious brownies are sure to become a family favorite. With a dusting of cinnamon powdered sugar (instead of fatty frosting), they're also easier on your waistline.
For this one-pan dinner, cook chickpeas and shrimp with the pasta. Stir fresh tomato, mint, lemon peel, and feta into the hot spaghetti and serve.
Turn ordinary spaghetti into pasta salad. Toss pasta with corn cut from the cob, cucumber, summer squash, and celery. Then splash on mustard-spiked cider vinegar dressing.
Squash is the star in this hearty pasta dish featuring a combination of bacon, nuts, roasted garlic, and browned butter.
Get a budget-friendly start on the meat-lovers' sauce by using ground chuck. It cooks in less than 30 minutes but tastes like it simmered all day.
With a "pop" the tomatoes will tell you they're done and ready to top the gluten-free spaghetti made from corn flour. The rest of the sauce is a simple mix of dried tomatoes, parsley, and tiny balls of melty mozzarella.
Red pepper flakes add heat and subtle fruity tang to this Italian-inspired dish. Wedges of sweet onion and sweet pepper rings cool the fire.
Toasty bread crumbs give this mac and cheese a crisp top in minutes. Cheddar cheese gives the sauce flavor, while American cheese adds smoothness.
For a warm-weather appetizer they'll love, layer peppery arugula, tangy tapenade, and fresh Parmesan cheese on crisp flatbread. Chef Alisa Barry uses her Pane Rustico flatbread for this Tuscan-style grilled pizza, but any flatbread -- pita or a thin Italian bread shell -- works just as well.
With only 15 minutes of prep time, this rich spread for toasted baguette slices is easy to make and hard to resist.
This flavorful dip is ready in less than 30 minutes -- and it keeps in the refrigerator for up to three days. Serve it with toasted baguette slices.
A sprinkling of fresh bread crumbs adds crunch and flavor to tender grilled vegetables. Serve warm from the grill or at room temperature.
Crisp, flaky, and generously filled with a sweet potato-fig filling, chef Scott Peacock's sugar-dusted pies are warm reminders of days gone by.