You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ratatouille

A new take on a classic ratatouille recipe—this hearty version calls for fresh ricotta cheese to add heft and flavor.

  • Yield 6 servings
  • Time to make 35

Deviled Eggs with Relish and Capers

Assertive little devils, these eggs are sparked with capers and extra pickle relish.

  • Yield 2 servings

Black Bean and Corn Dip

A spicy-hot bean dip that's delicious with tortilla chips or spooned over carnitas in a corn tortilla.

Atlantic Beach Pie

A saltine cracker crust forms the base for this tart pie.

  • Yield 10 servings

Grilled Lemon Thyme Chicken Salad

A full-flavored, yet light for summer salad, with liberal amounts of lemon and thyme.

  • Yield 12 servings

Grilled Haloumi and Watermelon Salad

Grilled haloumoi cheese adds a salty contrast to juicy, sweet watermelon

  • Yield 4 servings

Cocoa Pecan Brownies

You can whip these rich brownies up in a snap, using whatever cocoa powder you have in your pantry.

  • Yield 20 servings

Tuna Spread

Serve this creamy spread with water crackers or vegetable sticks.

  • Yield 6 servings

Strawberry Cupcakes

These fresh strawberry cupcakes are topped with a heavenly cream cheese frosting.

  • Yield 12 servings
  • Time to make 60

Potato and Asparagus Salad

A no-mayo potato salad that's delicious at room temperature or chilled making it “picnic safe.”

  • Yield 12 servings