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Zesty jalapeño halves make the perfect vehicle for these crunchy, juicy, meat-filled snacks.
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
No grill needed for this just-charred-enough sweet and spicy chicken.
A summer side with main dish energy.
Give strawberries a break this summer.
Stir-frying slices makes this dinner doable on any given night.
Assembled right in the skillet, no bowls needed.
Personal goal is to eat these daily from now until Memorial Day.
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Like banana pudding cake and beer can chicken.
Attention, martini drinkers and spritz drinkers: Please for a single line.
With cottage cheese blended right in—yes—this smoothie will keep you full until lunch.
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The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
Brown-butter banana cake with banana cream and crunchy vanilla wafers for good measure.
This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.
Creamy, vinegary, and with lots of fresh dill.
Country-style lemonade with a salty-tangy twist.
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
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A beefed-up take on a BBQ staple.
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This summery cake from Bake Club just happens to be gluten-free.
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Like swordfish steaks with tomatoes and Peruvian-style tofu.
A one-pot celebration of summer vegetables.
Chicken salad, pasta salad, and Caesar salad, all in one.
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We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
Or sauce. Or dip. Or sandwich spread.