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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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!)

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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

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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

Roasting Sweet Peppers

You can use roasted sweet peppers in a variety of ways -- follow these easy roasting directions.

Once peppers are roasted, the skin is easy to remove.

Add roasted sweet peppers to soups or chili, puree them to use in pasta sauces, blend them with mayonnaise for a quick dip, or drizzle them with olive oil and balsamic vinegar to top toasted baguette slices.

Instructions

1. Select firm sweet peppers; wash. Halve peppers lengthwise; remove stems, seeds, and membranes.

2. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. (Or, broil 4 to 5 inches from heat for 8 to 10 minutes.)

3. Carefully bring the foil up and around the pepper halves to enclose. Let stand about 15 minutes or until cool enough to handle.

4. Use a sharp knife to loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin.

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