You may think the core of a fresh pineapple is trash, but there are actually a couple great ways to reuse it to make already ...

This tomato-and-mozzarella salad is great for hot nights when you want a no-cook meal—simply slice up heirloom tomatoes and ...

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

Whether you’re cooking a feast for friends or keeping the festivities low-key, these 65 fresh, easy 4th of July appetizers ...

Our best summer appetizers are perfect for potlucks and cookouts all season long, from Memorial Day to Labor Day.

On a cutting board, using the flat side of a chef's knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar and the 3/4 cup of ...

1 1/4 cups pitted mild green olives, such as Castelvetrano 4 tablespoons extra-virgin olive oil DIRECTIONS 1. With the food processor running, drop garlic into feedtube to mince it. Add capers ...

For these two Heritage 147 chefs, the best barbecues let local produce shine. “Most folks line up for hot dogs and hamburgers, but we come for the sides—the real stars of the show,” says Perez. Svorka ...

Special Fish Prize: Japan Special Meat Prize: Finland Here are some photos of the winning plates; the serving ware itself was designed by Martin Kastner, who created the unique pieces used at Alinea.

Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally. Meanwhile, grate 2 teaspoons peel and squeeze juice from lime.