Grilled Swordfish Sandwiches with Summer Succotash

Recipes

Secret Ingredient: Aged Balsamic Vinegar

Miso adds savory depth of flavor to this recipe, an excellent side dish for any time of year. Transform it into a hearty vegan entrée by adding cubed baked tofu or tempeh.

This tender and delicious crust holds together beautifully, perfect for making sweet pies or savory quiches. With millet flour and almond meal, it has tons of flavor, too.

Secret Ingredient: Forbidden Rice

If you have eggs, pasta and cheese, then you have dinner. This pasta frittata can be varied endlessly — use leftover pasta, whatever cheese you have on hand, cooked broccoli or spinach or diced ham. A dollop of marinara sauce will add color and complement the...

These big, thick ribs offer a tender beef experience that's akin to braised brisket but packed with slow-cooked barbecue flavor. Note that these are knife-and-fork ribs, not finger food.

This is a great picnic salad, equally as tasty warm as it is chilled. Leftover chicken works wonders in this preparation.

Make a boxed cake mix extraordinary with the addition of caramel and fruit.

The combo of cherries and blueberries is one of the best we know for pie. Try it topped with your favorite vanilla ice cream or frozen yogurt.

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Sautéed vegetables enhance your choice of russet or red potatoes in this casserole. Quickly prepare and pop in the oven to finish while getting the rest of your meal ready.

Use orange, yellow or green bell peppers instead of red, if you like.

Combining tropical papaya and kiwi with fresh berries and melon makes this fruit salad just right for a nutrient-rich dessert or a wonderful breakfast along with whole grain pancakes.

Skinless chicken breasts, marinated in balsamic vinegar and maple syrup, are grilled along with sweet onions and halved peaches, all crowned with fresh rosemary.

A superb salad is all about uniting the right ingredients. Here we toss sweet-spicy piquillo peppers, hearts of palm, arugula and Manchego cheese with a rich walnut oil vinaigrette. For a dairy-free version, simply omit the cheese.

This complete meal packs a protein punch thanks to the garbanzo beans and tuna. Serve with a glass of chilled white wine, if you like.

Cooking in a pouch, while fancy in appearance, works quite well for a quick weeknight meal. Simply pile vegetables and fish on a square of parchment or foil, seal and bake. The contents will steam and the flavors will blend. Serve with a mound of fluffy rice.

The trick to a perfect presentation is lining your baking pan with well-greased parchment paper to ensure that none of the cake sticks.

The traditional way to eat steamed artichokes is to pull one artichoke leaf out at a time and scrape the tender meat from the bottom of the leaf with your teeth. Be sure to remove the thistle-like choke in the center of the artichoke before enjoying the meaty heart...

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