Want to make your BLT even better? Add grilled salmon! Here's a simple way to elevate everybody's favorite summer sandwich. It's fantastic with a dry chilled rosé.

Want to jazz up your weeknight pasta? Add homemade garlic oil to linguine, along with some cooked shrimp, and toss. Taste, and add more if you like.

Aside from a super-simple tomato sandwich (basic white bread, a little mayo, a shake of salt) this "pie" is the best use of ripe, gorgeous, local tomatoes. Make it right now.

I toast my all-corn Arepas, topped with grated Parmesan cheese, in a toaster oven, sometimes adding fresh slices of tomato or anything that sounds good.

What’s a summer without creative s’mores, even without a campfire. All you need is a 6-inch cast iron skillet to make my version of s’mores dip.

There's nothing easier that steaming fish in a foil packet on the grill. Top it however you like.

Preserved lemons are great in fish, chicken, sandwiches, pasta, and grilled lamb. Here's Justin Chapple's easy, practically instant, enjoy-the-same-day method for making preserved lemons.

A small scoop of homemade Gorgonzola butter on your grilled burgers, steak or chicken and you'll be in food heaven.

I always end up liking this simple tuna pasta as much as any of my carefully prepared meals.

Grilling season is here! Try a great low-calorie dry rub for beef, chicken, or pork made with just three ingredients: garlic salt, hot smoked paprika and light brown sugar.