RecipesBacon-Wrapped Seafood Skewers With a little kick from cayenne, these scrumptious kabobs will be the hit of your next barbecue. The crunchy bacon wraps create moist, tender shrimp and scallops. —Audrey Hagerty Saylorsburg, Pennsylvania.
RecipesBalsamic-Glazed Tuna Steaks Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they’re perfect for hectic days. —Laura McDowell Lake Villa, Illinois
RecipesGood Ol’ Burger For an easy weeknight dinner, try these juicy burgers. A dollop of chili sauce on top makes them extra flavorful. —Ron Treadaway, Acworth, Georgia
RecipesSalmon with Avocado Salsa “I’m not usually a seafood fan, but I ordered a similar salmon dish at a restaurant, and I couldn’t stop eating it. My recipe re-creation has become a favorite with family and friends.” —Renee McIlheran, Lockport, Illinois
RecipesCrab & Shrimp Stuffed Sole The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois
RecipesElote If you’re an avid street food connoisseur, you’re likely familiar with Mexican street corn, or elote (Spanish for “corn cob”). Our
RecipesMexican Hot Dogs My stepmom was born in Mexico and introduced us to hot dogs with avocado and bacon. We were instantly hooked. Now our whole family makes them. —Amanda Brandenburg, Hamilton, Ohio
RecipesChinese Takeout-on-a-Stick I like to serve chicken and broccoli with rice, along with a side of pineapple or other fresh fruit. Leftovers (if there are any) are great the next day when used in a salad or wrapped in a flour tortilla with a little mayonnaise. —Bethany Seeley, Warwick, Rhode Island
RecipesOrange-Maple Glazed Chicken Pick up a medium-size orange for the zest and juice in this tasty chickenrecipe that creatively combines citrus with maple syrup and balsamic vinegar. —Lily Julow, Lawrenceville, Georgia
RecipesSpiedis This is our favorite cookout dish, and it’s very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it’s not available. —Gertrude Skinner, Binghamton, New York
RecipesBarbecue Italian Sausages The tangy barbecue sauce found here is fast, flavorful and extremely versatile. It’s fantastic on sausages, but don’t stop there; give it a try on ribs or with pulled pork.
RecipesHot Dog Sliders with Mango-Pineapple Salsa For parties, we shrink down lots of foods, including these quick hot dogs, to slider size. Pile on the easy but irresistible fruit salsa for a burst of fresh flavor. —Carole Resnick, Cleveland, Ohio
RecipesBalsamic Steak with Red Grape Relish I love how steak marinated in balsamic vinaigrette goes so well with a relish of red grapes and blue cheese. Everything looks gorgeous on the plate. —Naylet LaRochelle, Miami, Florida
RecipesSpicy Pork Tenderloin with Mango Salsa Cool, sweet mango salsa melds with the spicy rub on this pork tenderloin for a delicious, bold-flavored main dish. The colors and presentation are elegant. —Carolyn Cartelli, Parsippany, New Jersey