The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
Grilled Pineapple Salsa
A stint on the grill coaxes out toasty, caramelized flavors in pineapple and bell peppers to create a salsa that is bright, smoky, and sweet.
Grilled Stuffed Poblano Peppers
Chef Lynn Wells shakes up her summer cookout with cheesy, meaty stuffed peppers that roast over open flames.
Fire-Roasted Potatoes With Herb Butter
Tossing halved potatoes in a smoky seasoning blend then grilling them doubles down on their fiery flavors.
3 Beach-Ready Recipes
Amid planning seafood spreads for friends and family, our recipe developer finds isolation and inspiration Down East.
Pickled North Carolina Shrimp
Marinate fresh shrimp overnight in the refrigerator to make this bright and briny appetizer.
Dilled Butter Beans
Give cooked butter beans a summer-salad spin by tossing them with a tangy vinaigrette and chilling until you’re ready to serve.
Crab Pie
After a beach vacation, Chef Lynn Wells brings a taste of the coast home with her recipe for crab pie, a simply seasoned, savory tart packed with jumbo lump crab meat and baked until bubbling.
3 Winning Recipes for a Spring Chicken Dinner
When it comes to poultry, the best is raised close to home.
