RecipesGrilled Pork and Poblano Peppers My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
RecipesColorful Brunch Frittata A friend called and asked me for a special recipe that he could serve at his daughter’s wedding brunch. I created this brunch frittata recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin
RecipesPancetta and Mushroom-Stuffed Chicken Breast I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. —Ashley Laymon, Lititz, Pennsylvania
RecipesSteak with Creamy Peppercorn Sauce My wife and I both love spicy foods. This steak with peppercorn sauce is one of her favorite dishes. I have been cooking it as a treat on her birthday for years.
RecipesIndividual Frittatas The Italian word “frittata” refers to frying the egg-based dish in a skillet. These baked individual frittatas include salami, roasted sweet peppers and mozzarella. —Nancy Elliott, Houston, Texas
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
RecipesSeafood & Shells Salad My family often asks for this salad during the summer months. The colors and flavor brighten up any potluck. —Rosalee Ray, Lansing, Michigan
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
RecipesGrilled Italian Burgers When all I had available was ground beef and I was tired of plain-old hamburgers, I invented these. A good dose of Italian seasonings and mozzarella makes them unique. They’re perfect with homemade French fries for a quick meal. —Rebekah Beyer, Sabetha, Kansas
RecipesGrilled Romaine Hearts Romaine is a great companion for a grilled medium rare steak, but don’t leave it on the grill too long, or the leaves may scorch. —Stuart Pritchard, Commerce, Texas
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
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
RecipesHam ‘n’ Cheese Pie There’s no need to make a crust for this eye-opening quiche. My family and friends love it for brunch or anytime. —Iris Posey, Albany, Georgia
RecipesSausage Stuffed Jalapenos If you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, Michigan
RecipesBacon-Wrapped Stuffed Jalapenos Sunday is grill-out day for my husband, Cliff, and these bacon-wrapped jalapeno poppers are one of his specialties. We usually feature them at our annual Daytona 500 party. They disappear from the appetizer tray in no time.—Therese Pollard, Hurst, Texas