NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

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How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

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Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

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Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

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Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

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How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

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DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

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Popular in Food

Direct-Grilling Vegetables

Preparation tips and estimated cooking time for grilling vegetables on a gas grill.

Add a side of grilled veggies to any main dish.

Before grilling, rinse, trim, cut up, and precook vegetables as directed below. To precook vegetables, bring a small amount of water to boiling in a saucepan; add desired vegetable and simmer, covered, for the time specified in the chart. Drain well. Generously brush vegetables with olive oil, butter, or margarine before grilling to prevent vegetables from sticking to the grill rack. Place vegetables on a piece of heavy foil or directly on grill rack. (If putting vegetables directly on grill rack, lay them perpendicular to wires of the rack so they won't fall in to the coals.) For a charcoal grill, place vegetables directly over medium coals. Grill, uncovered, for the time given blow or until crisp-tender, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack directly over heat. Cover and grill as above.) Monitor grilling closely so vegetables don't char.

Vegetable Preparation Precooking Time Approximate Direct-Grilling Time
Asparagus Snap off and discard tough bases of stems. Precook, then tie asparagus in bundles with strips of cooked green onion tops. 3 minutes 3 to 5 minutes
Baby carrots, fresh Cut off carrot tops. Wash and peel carrots. 3 to 5 minutes 3 to 5 minutes
Corn on the cob Peel back corn husks, but do not remove. Remove corn silks. Rinse corn; pat dry. Fold husks back around cobs. Tie husk tops with 100-percent-cotton kitchen string. Do not precook. 25 to 30 minutes
Eggplant Cut off top and blossom ends; cut crosswire into 1-inch slices. Do not precook. 8 minutes
Fennel Snip off feathery leaves; cut off stems. 10 minutes; then cut into 6 to 8 wedges 8 minutes
Leeks Cut off green tops; trim bulb roots and remove 1 or 2 layers of white skin. 10 minutes or until almost tender; halve lengthwise 5 minutes
New potatoes Halve potatoes. 10 minutes or until almost tender 10 to 12 minutes
Potatoes Scrub potatoes; prick with a fork. Wrap individually in a double thickness of foil. Do not precook. 1 to 2 hours
Sweet Peppers Remove stems. Halve peppers lengthwise; remove seeds and membranes. Cut into 1-inch-wide strips. Do not precook. 8 to 10 minutes
Tomatoes Remove cores; cut in half crosswise. Do not precook. 5 minutes
Zucchini or yellow summer squash Wash; cut off ends. Quarter lengthwise. Do not precook. 5 to 6 minutes
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