Grilled Swordfish Sandwiches with Summer Succotash


This super-easy, no-cook salad is packed with colorful, juicy heirloom tomatoes, whole-grain bulgur and crisp, raw green beans. Consider it the perfect side dish for summer potlucks.

Make this luscious dip up to 2 days ahead and serve it with vegetable crudités and whole wheat crackers.

Start any get-together off deliciously with this simple smoked salmon spread that will have everyone asking for the recipe. Make it up to two days ahead and serve with water crackers or matzos.

The aged Dutch cheese known as Robusto is an excellent partner to earthy spinach and sweet-tart apple, but any firm, nutty cheese such as Gruyère or gouda would work beautifully as well.

The trick with dried fava beans is building in time to let them soak overnight and then peel off their outer shells. Once this is complete they are exceptional in a creamy hummus perfect for dipping veggies or pita.

Make a big batch of these oatmeal jars on Sunday night to have on-the-go breakfasts for the whole week. If you like, top the oatmeal with chopped apples just before serving.

As beautiful as it is delicious, this layered salad with bright flavors from arugula, blue cheese and dried cherries will leave your coworkers or fellow picnickers green with envy.

These versatile little cakes can be enjoyed as breakfast muffins, snacks or dessert.  Frost with Maple Cream Cheese Frosting, if you like.

Drizzle this tangy dressing over green salads or steamed veggies.


Crunchy hazelnuts and sweet dried apricots complement the savory flavor of shallots in this delicious fall stuffing. Make the recipe with cornbread if you prefer a sweeter stuffing, bread if you prefer a more savory one.

This tart sauce has a hint of spice that enriches the flavor of the cranberries. Serve with turkey and dressing or spoon it over ice cream, yogurt, pancakes or waffles.

This salad is a spin on classic ambrosia, using creamy coconut milk rather than sour cream or mayonnaise. Make this recipe with regular or light coconut milk.

Coating a pie crust in chocolate adds decadent flavor and helps keep the crust from getting soggy. This easy-to-make pie can be prepared ahead of time.

Serve these green beans on a large platter with lemon wedges on the side for squeezing over the top. They make a great side dish for holiday meals as well as roasted fish or grilled shrimp.

Make and frost this old-fashioned double-layer cake a day or two in advance, if you like. Simply keep it covered in the refrigerator until ready to serve and the tangy buttermilk and applesauce in the batter will help to keep the cake moist.

Prepared teriyaki sauce makes a quick marinade for this pork tenderloin, accompanied by a salad of crisp cabbage, carrots and radishes.

This no-cook recipe takes a shortcut by using precooked baby shrimp. Fresh mint and cilantro make this a refreshing meal for warm summer days.

Unless you're from around there, you might not know that there's a sweet spot in Colorado where some amazing peaches come into season late in the summer. You can use any ripe peaches, though, to balance this recipe's peppery arugula, and salty cheese and prosciutto...