Grilled Swordfish Sandwiches with Summer Succotash

Recipes

This simple preparation of cod has been a favorite for generations.

Make a pitcher of this refreshing ginger drink to add some sparkle to your outdoor parties this summer.

This easy, throw-together snack, a mix of nuts and crowd-pleasing munchies like cheese crackers and pretzels, can be spruced up even further with dried spices. Simply add mild curry powder, cayenne, pimentón (smoked paprika) or dried onion flakes to taste before...

To make a vegan version of this stuffing, simply substitute a nondairy option for the butter and bake the stuffing in its own baking dish.

These tasty fajitas are deliciously quick to make. Splitting the chicken breasts ensures that they broil quickly. To split them, place on a cutting board and use a sharp knife to slice them evenly through while you apply slight pressure on top with the other hand...

Use leftover compound butter tossed in pasta, spread on freshly baked biscuits or melted into a fresh vegetable sauté.

These meatballs are a common find in tapas bars all over Spain. Wet your hands before forming the meatballs to keep the pork mixture from sticking to them.

In this dish, pork tenderloin is served with sweet grilled pineapple and tender plantains. Simply add a green salad and steamed brown rice to make a complete lunch or dinner.

Easy and flavorful, this is simply a one-skillet beef and couscous mix spooned onto leaves of crisp iceberg lettuce with crunchy veggies and fresh, fragrant mint. For brighter flavor, serve with lime wedges to squeeze over the top.

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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...

This bright and simple pasta makes a complete meal alongside a green salad or a grilled chicken breast.

Tropical flavors of mango and citrus complement black beans in this colorful salad.

Lump crabmeat, tender haricots verts, spicy radishes and watercress, and creamy baby Yukon gold potatoes are drizzled with a lemon-chive vinaigrette in this sophisticated salad. Enjoy with a bottle of crisp white wine.

Tangy dressing complements sweet butternut squash in this tasty dish using leftover stale bread. Substitute any variety of winter squash in this recipe, if desired.

This cake is creamy, tangy and mildly sweet with a mellow pumpkin flavor. Place graham crackers in a zip top bag and crush with a rolling pin to make crumbs in a hurry. Kids will love to help with this one!

Use sole or flounder fillets to make this main course, too. Serve with sautéed spinach or kale on the side. The pumpkin seeds can be made ahead and stored in an airtight container at room temperature until ready to use.

This brown rice dish, cooked with puréed pumpkin and vegetable broth, yields creamy, risotto-like results.

A showering of ricotta salata and chopped walnuts garnishes this fresh autumn salad. Serve as an appetizer or complete meal for lunch or dinner.

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