Author: Paul Grimes
Nothing like the ubiquitous frozen drinks that bear the same name, this classic cocktail is light, refreshing, and the perfect easy cocktail to while away the summer hours.
Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness...
Author: Carolyn Beth Weil
Author: Rozanne Gold
Simple recipe for tri-color pasta salad. This recipe uses fresh mushrooms, onions, green peppers, etc. You can alter this recipe to suit your taste. Sometimes I throw in a chopped cucumber or broccoli...
Author: BlondieItaliana
Author: Kristin Donnelly
The secret to this outstanding shrimp is the tomato paste and seasoned salt, you can double the complete recipe but keep the fresh garlic at 2 tablespoons. Plan ahead the shrimp will need to marinade for...
Author: Kittencalrecipezazz
Author: Jan Rayfiel
You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.
Author: Margarita Manzke
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
Author: Lisa Fain
Author: Beth Janes
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Author: Molly Baz
Author: Mollie Katzen
Author: Laura O'Neill
Peach pie is such a happy pie. Maybe because peaches are in season during the summer, peach pie seems to call out for taking it easy and enjoying the day.
Author: Kim Ima
Author: Bon Appétit Test Kitchen
Author: Reed Hearon
Author: Shelley Wiseman
Author: Tom Douglas
Author: Steven Raichlen
Author: Karen Adler
Author: Edwin Goto
This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled...
Author: Katherine Sacks