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Herbed lemon marinade cooks down with honey to a glossy, gorgeous glaze in our Lemon-Herb Grilled Chicken recipe.
Three beans mix in Sassy Baked Beans, a chunky version of the potluck standby. A touch of heat from spicy barbecue sauce and salsa adds to the bold taste of this slow-cooked side dish.
We trolled the lakes for this south-of-the-Canadian-border specialty. To give extra zip to the marinated whitefish, spoon on sweet-tart Midwest cherry salsa. Roll the chunks of fish in a tortilla along with the burgundy salsa, and finish it off with tangy sour cream.
Top spinach, strawberries, blueberries, cheese, mushrooms and smoked chicken with Orange-Balsamic Vinaigrette for a main-dish salad full of seasonal flavors.
Molasses and mustard perk up bottled barbecue sauce for this beef main dish.
How do you get your family to eat fish? By serving them tilapia coated with potato chips, herbs and honey-mustard dressing, says Diana McMillen, senior food editor at Midwest Living®.
The all-American chili dog is a natural for summer suppers. Stewing the hot dogs in a seasoned meat mixture makes them extra juicy. Top with cheese.
Barbecue-sauced pizza tops the favorites list at many pizzerias. Here's our quick and easy version, which uses boneless chicken breasts, purchased barbecue sauce, smoked cheese and bottled banana pepper rings.
When we asked our staffers for their favorite easy dishes that taste like they took all day, Sara Reimer thought of her mom's Spinach Quiche recipe. "I mix frozen spinach and a few other ingredients, then put it in a puff pastry crust," says Sara, Midwest Living® assistant home & garden editor. Serve with a tossed salad for a quick, light dinner.
Southside Minneapolis is home to this three-napkin burger famous for its molten cheese center. Both Matt's Bar and the 5-8 Club claim its creation. No matter the lineage, it's burgerlicious.
Marinate cubed beef or chicken overnight in a mixture of barbecue sauce, vinegar, steak sauce and spices. Grill with onions, mushrooms, zucchini or peppers.
In the Midwest, tenderloins that aren't deep-fried are rarities. But you'll be glad to discover this grilled pork -- bathed in cider-molasses marinade -- that cooks to a gorgeous caramel color.
Purple-black Kalamata olives and feta cheese blend with rice-shape orzo, fresh herbs and tomatoes for this Greek salad from Surdyk's Cheese Shop in Minneapolis. It's been a reader favorite since we first published it in June 2003.
Paella is a snap when you use precooked turkey sausage, precooked shrimp and pouch rice. Serve this delicious dish with warm, crusty bread to sop up the juices at the bottom of your bowl.
Geri Boesen, creative director of Midwest Living®, combines Midwest-grown tomatoes with fresh basil in a cheesy tart that uses refrigerated piecrust for easy prep.
Frozen seafood is the rushed cook's friend--here, peeled and deveined shrimp let you skip the prep work. Peas, garlic, mint, butter and vinegar form the pesto.
Prepare this layered salad a day ahead so the flavors blend. For a group, make the salad in a 3-quart clear bowl rather than individual glasses.
Pepper and a salt blend season the ready-to-cook salmon fillets. Use packaged broccoli slaw or cabbage slaw from the market produce section and fruit from the salad bar for an easy yet nutritious meal.
This recipe tosses fun curly pasta with spring ("primavera") vegetables. We added almonds and a hint of cheese for a colorful stir-fry dish with crunch. A splash of vermouth adds some tang to the sauce.
This variation of a classic Italian recipe comes from Salvatore's Ristorante in Indianapolis. Chicken cooks in a skillet then gets seasoned with a sauce of butter, garlic, artichoke hearts, pistachio nuts and white wine. The dish takes just 30 minutes from start to finish.
This cheese-and-vegetable casserole cooks on your stove top -- no oven required. The recipe is from renowned Chicago chef Rick Bayless.
This pasta with a creamy sauce of tomatoes and Italian sausage comes from a Madison, Indiana, supper club.
This versatile recipe is delicious over any type of pasta. A classic tomato sauce gets extra flavor from 2 tablespoons of vodka and smoothness from whipped cream. You can leave out the vodka, if you like, and experiment with different flavors of canned stewed tomatoes.
Fresh spinach, cooked chicken, cherry tomatoes and crumbled feta cheese top a whole wheat Italian bread shell in this Mediterranean-influenced pizza.
Brush sweet homemade barbecue sauce on meats while grilling, or serve it as a condiment. The sauce recipe comes from Paul Bernhard of Bancroft, Iowa, who served grilled pork chops for years to hungry bicyclists crossing Iowa during RAGBRAI.
Cajun seasoning, taco seasoning and red pepper add zest to marinated turkey tenderloin steaks.
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