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

Springtime Fish Entertaining Menu

This menu is so easy it might become a common meal at your house. Following the timetable will leave you plenty of time to visit with guests.

Appetizer

Tapenade recipe

Main Course

Red Snapper with Carrot and Fennel

Red Snapper with Carrot and Fennel recipe

Dessert

Blueberry-Sour Cream Dessert

Blueberry-Sour Cream Dessert recipe

This timeline shows you how far in advance food preparation for the menu can take place. Following these tips allows maximum time with your guests and minimum fuss.

Up to 3 days before dinner

  • Prepare ratatouille. Cool, cover, and refrigerate.

Up to 2 days before dinner

  • Slice and chop all vegetables for fish; store together in a zip-top bag and refrigerate.
  • Prepare Tapenade.
  • Prepare dressing for Wilted Spinach Salad. Follow step 2 for dressing. Cool, transfer to a jar, and refrigerate.

Up to 1 day before dinner

  • Wash and dry spinach for salad if necessary. Cover and refrigerate.
  • Prepare Wild Rice and Barley Pilaf. Cool, cover, and refrigerate.
  • Prepare Blueberry-Sour Cream Dessert. Refrigerate.

Up to 6 hours before dinner

  • Toast bread slices for tapenade.

3 hours before dinner

  • Bring tapenade to room temperature.
  • Bring ratatouille to room temperature.

40 minutes before dinner

  • Saute vegetables for fish; set up entree for baking.
  • Heat ratatouille if serving hot; stir in extra basil.
  • Bring blueberry desert to room temperature.

20 minutes before dinner

  • Transfer Wilted Spinach Salad dressing to skillet, heat, and toss with spinach.
  • Reheat pilaf in microwave at 50 percent power, stirring occasionally. Top with almonds when hot.

15 minutes before dinner

  • Place fish in 450-degree oven to cook.
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