Author: Ian Knauer
Author: Jim Gallivan
Author: Rebekah Peppler
Author: David Lebovitz
Author: Melissa Roberts
Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.
Author: Katie Button
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Author: Adam Randall
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Author: Anna Stockwell
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor...
Author: Ken Haedrich
Author: Elizabeth Karmel
Author: Nancie McDermott
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Author: Maggie Ruggiero
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
Author: Alexis Touchet
Author: Bruce Aidells
Author: Kenny Callaghan
All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.
Author: Lukas Volger
Author: Chris Schlesinger
Author: Fred Thompson
You'll need to freeze the pie for at least 8 hours, or preferably overnight, for the ideal texture, so be sure to plan ahead.
Author: Andy Baraghani
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Author: Ian Knauer
Author: Sara Foster