In a large bowl, mix the cooled quinoa with the avocado, cherry tomatoes, and cilantro. Drizzle with lime juice, season with ...

Recipes That Go Big on Herbs, Crunchy Veg, and Whatever’s Cold Enough to Eat Outside appeared first on Cook What You Love.

1. To make the grits, shuck the corn and remove the kernels. Set aside. Prepare a stockpot with 12.5 cups/3 liters of water, ...

From pesto to no-cook tomato sauce pasta, these effortless weeknight pasta dinners celebrate peak summer produce like ...

New York Times food editor Tanya Sichnysky joins TODAY to share summer recipes for a three-step macaroni salad and harissa ...

Ina Garten has so many delicious recipes that are perfect for summer, from her fresh Greek orzo salad to her bake-free mocha ...

Trim the ends off the pineapple and cut off the skin. Core the pineapple and cut it into 1-inch cubes. Measure out 2 1/2 cups ...

I tried Ina Garten's easy pasta salad recipe, and it's my new go-to for summer barbecues. As a chef, I made some adjustments ...

Looking for inspiration on what to make for the 4th of July this year? Check out this list of our editor-picked recipes that ...

Ina Garten’s coleslaw uses fresh cabbage, carrots and kale for a colorful and crunchy summer side. The creamy dressing is ...

1. Heat olive oil or butter in a large skillet over medium heat. 2. Sauté the onion for 2–3 minutes until softened. 3. Add ...

In ‘Barbacoa,’ pitmaster Brandon Hurtado combines traditional Texas barbecue with Mexican flourishes and flavors. The result: ...