All Food
Baked ziti with Italian sausageCelebrate the first back-to-school days with this delicious, cheesy baked ziti. It's a make-ahead recipe from America's Test Kitchen and will help keep things easy when everyone gets home for dinner.
Quinoa-stuffed peppers with corn, feta, and herbsStuffed peppers are the perfect solution for a quick weeknight meal. They also make a colorful dish to serve to guests for lunch or dinner.
Cauliflower with pears, pistachios and eggsCauliflower is sautéed with pistachios, ham, sage, and pears, then topped with a fried egg for dinner. Add or subtract various ingredients and you’ve got a side, a vegan meal, or a pasta dish.
Savory tart two ways: Tomato and goat cheese or asparagus and mushroomA savory tart paired with a fresh salad makes a great end-of-summer dinner. Start with a basic tart dough and then choose your favorite topping option.
30 fresh tomato recipes Tomatoes are humble enough to blend into the background of sauces and salads, but robust enough to star as the main ingredient in a dish.
White chocolate snickerdoodle blondiesThis blondie strikes gold, it has all the goodness of a snickerdoodle cookie but with the ease of making into a bar cookie and delivers for white chocolate lovers, too.
The easier, cheaper way to make air-popped popcornDid you know you can make air-popped corn in the microwave with nothing but dried corn and a small paper bag? No frying oil required. Try this simple trick and make easy lunch box additions, after school snacks, and movie night popcorn in minutes.
Rustic roasted tomatoesNow that the chipmunks have had their fill, beautiful, large tomatoes from the garden are ready for oven-roasting and storing for future use.
Fresh herb field peasFresh field peas get a boost in flavor from summer herbs. For added flavor, add a few strips of bacon to your herb packet and then simmer with the peas to make an aromatic side dish.
Chocolate zucchini cakeFor those of you fortunate to be near a farmers’ market, or even better with an overflowing garden of your own, use up the abundance of zucchini with this decadent chocolate zucchini cake.
Garden cooking: Linguine with tomatoes, ricotta and basilTomatoes and basil from the garden (or the farmers market) combine with ricotta cheese and linguine for a quick, creamy vegetarian dinner.
Slather that grilled corn with sriracha-lime-honey mayonnaiseGrill the freshest corn you can find, and dress it up with creamy mayo, zesty lime, sweet honey, spicy sriracha, and salty cheese, to take the sweet, slightly nutty, lightly charred, juicy corn kernels to a whole new level.
Grilled coconut kaleIt may sound strange, but grilled kale is delicious! Pair it with spiced rice and a seafood main course for a light and simple dinner.
Mediterranean chickpea salad (balela)Delicious bean salad with Greek flavors is a snap to make and good for you, too.
Coconut cream Bundt cakeA boxed cake mix doctored up with sour cream and coconut pudding makes short work of this coconut Bundt cake. Topped with toasted coconut, this cake has a nice variety of textures.
Stir-fried masala fish and okraWhite-fleshed fish and okra are quickly stir-fried with garam masala, cumin seeds, and other spices, then served over rice with coconut milk and cumin for a big-flavored, slightly spicy meal.
Tomatoes stuffed with summer squashThis summer stuff all those bright tomatoes with a summer squash, onion, and cheese filling. These beauties make a great addition to a veggie plate, or a side for a meatier meal.
Light peach cobblerOne crust and using less sugar make this traditional dessert lighter and showcases the fresh taste of peaches instead of the pastry.
The simple pleasure of a summer saladA refreshing summer lunch is just minutes away. Rip up some lettuce, chop a few veggies, and top with quality cheese and oil and vinegar, no recipe or instructions are needed for this garden salad.
Portugese egg tarts (pasteis de nata)Convents and monasteries in 19th-century Portugal used large quantities of egg whites for starching nuns’ habits and monks’ cassocks and the leftover egg yolks were turned into cakes and pastries, such as Lisbon's world famous pastéis de natas.
