RecipesRosemary Pork Loin I started growing rosemary in my garden after I discovered this pork recipe. My husband and I think it’s restaurant quality, and we look forward to making it after work. —Judy Learned, Boyertown, Pennsylvania
RecipesSpice-Rubbed Chicken Thighs For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. —Bill Staley, Monroeville, Pennsylvania
RecipesTapenade-Stuffed Chicken Breasts I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. —Jessica Levinson, Nyack, New York
RecipesSweet and Hot Chicken with Dill Pickle Sauce This is my low-carb version of Nashville hot chicken. We try to cut carbs as much as possible, so the fried breaded version and the sandwich version of this dish were out. Instead, I make a baked rendition with the same delicious flavors. This is also amazing made with chicken tenders and served in wraps. —Fay A. Moreland, Wichita Falls, Texas
RecipesSeasoned Taco Meat I got this recipe from the restaurant where I work. It’s famous in our town for the blend of seasonings, and now the secret is out! —Denise Mumm, Dixon, Iowa
RecipesGrilled Picnic Chicken This tasty chicken marinates overnight. The next day, I just pop it on the grill for dinner in no time. —Cindy DeRoos, Iroquois, Ontario
RecipesTeriyaki Sirloin Steak Since a co-worker shared this teriyaki sirloin steak recipe with me, I seldom make steak any other way. It’s an excellent entree for folks like my husband who really savor tasty meat, and it’s earned me many compliments on my cooking. —Nilah Lewis, Calgary, Alberta
RecipesBaked Crab Cakes Reel in a breezy taste of the seashore with these easy and delicious baked crab cakes. For a heftier “burger,” make two larger patties and serve on buns. —Amelia Sunderland, Nashville, Tennessee
RecipesCrab Stuffed Portobello Mushrooms Served as an hors d’oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. —Jennifer Coduto, Kent, Ohio
RecipesAir-Fryer Bacon Egg Cups These adorable bacon egg cups are a fresh take on the classic breakfast combo. I originally baked these, but they’re amazing in the air fryer—no need to heat up the oven! —Carol Forcum, Marion, Illinois
RecipesItalian Sausage and Provolone Skewers My husband made sausage and veggie kabobs when we didn’t have buns to make classic sausage bombers. Grill ‘em up, then add cheese cubes. —Cindy Hilliard, Kenosha, Wisconsin
RecipesMarinated Chicken & Zucchini Kabobs These tasty (and healthy!) kabobs are a family favorite. You can change them up with turkey tenderloins and other veggies, like summery squash or sweet bell peppers. —Tammy Slade, Stansbury Park, Utah
RecipesGluten-Free Grilled Flank Steak Red wine and thyme are the perfect ingredients to turn tender steak into mouthwatering fare. While it offers the added bonus of being gluten-free, any guest at your table will love it. —Melissa McCrady, Milwaukee, Wisconsin
RecipesHerb-Stuffed Pork Loin I serve this pork roast often when I’m entertaining company. It’s especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. —Michele Montgomery, Lethbridge, Alberta
RecipesHerbed Balsamic Chicken Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. —Kelly Evans, Denton, Texas
RecipesMarinated Steak with Grilled Onions This marinade is magic —it will make even economy cuts of beef tender and delicious. —Gail Garcelon, Beaverton, Oregon