Start the party with succulent grilled shrimp. They're served with a cool, creamy dip that's infused with tarragon, giving it a pleasant herbal kick. If you don't want to heat the grill, the shrimp can be broiled in the oven.FULL STORY
This rich and fudgy dessert captures the flavor of a French silk pie but with a firmer texture. It's a cinch to make, with one batch of whipped cream doing double duty for the filling and topping.FULL STORY
To cut perfect-sized onion wedges for kebabs, use an apple wedger. Be sure to slice off the root end of the onion first, to create a flat and stable bottom.FULL STORY
Grilling the steaks at a higher temperature produces a mouthwatering crust. The slightly spicy blue cheese sauce gets its bite and pinkish hue from buffalo wing sauce.FULL STORY
Mayonnaise made from scratch is a delicious splurge for recipes where the mayo is a stand-out ingredient. Here, it's made in a blender, so it whips up quickly. Plus, our recipe makes a small amount, so no worries about how you'll use it up. This version uses whole eggs, so it's a little lighter than classic mayonnaise, which typically uses only the yolks.FULL STORY
These skewered potatoes look great on a plate with grilled steaks, or heap them onto a platter family-style with burgers and hot dogs. Use red or Yukon gold potatoes, or a mix of red, gold and even purple potatoes. If you use bamboo skewers, keep them from burning by soaking in cold water for about 30 minutes before threading the potatoes.FULL STORY
If the peaches at your market don't look good, try nectarines or plums. Because they're slightly smaller, plums will take less time on the grill.FULL STORY
Look for a balsamic vinegar with 4 percent acidity. If unavailable, you may want to add more honey.FULL STORY
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