2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.

This vibrant pasta salad features smoky grilled Halloumi, tender-crisp zucchini and squash, fresh herbs, and tangy pickled ...

Recipes for a delicious July 4 weekend: grilled tahini-honey chicken thighs; succotash with sausage and shrimp; buttermilk ...

From a fiery porcini lasagne in Tuscany to a vibrant Caprese salad on the shores of Capri, Ixta Belfrage celebrates the ...

Make your summer gatherings unforgettable with these easy, crowd-pleasing potluck recipes. From casseroles to fresh salads, ...

You aren’t getting the most out of your hard-earned grill heat! Since you're going through all that effort to invite some friends over, light up the coals, and break out the good cuts of meat, shouldn ...

This recipe has the creamy, smooth texture of polenta with the earthy flavors of sauteed mushrooms. Begin by cooking polenta ...

A hearty, slow-grilled dish packed with deep flavor For those who love a dish that’s rich, comforting, and full of slow-cooked flavor, these stuffed beef rolls are a must-try. Thin slices of beef are ...

Bake 4-5 minutes longer or until cheese starts to melt. While polenta bakes, heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage, peppers, onions and Italian seasoning.

Grilled eggplant, onions, zucchini, and bell peppers pack each bite of this tangy, mustardy pasta salad from F&W special projects editor Lucy Simon. Get the Recipe Tandoori Chicken ...

Grilled eggplant, onions, zucchini, and bell peppers pack each bite of this tangy, mustardy pasta salad from F&W special projects editor Lucy Simon.