Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
Love a frozen margarita? This one takes the cake. A strawberry, lime juice and cream cheese filling tops a pretzel crust for a perfect way to chill out.
This is Grace Parisi's take on the Dark and Stormy, a classic rum and ginger beer drink. Floating in the punch bowl are round ice cubes made with lychee syrup and lychees stuffed with brandied cherries, which have an uncanny resemblance to eyeballs.
Not just any spinach dip, this version gets added flavor from ranch dressing and vegetables. Light sour cream provides just the right dippiness to this smart app.
This is three recipes in one, and all are equally as good! Keep pesto on hand to toss with pasta, spread on sandwiches, mix into salads or to top hot meats or vegetables.
Forget about pasta salad being the same old, same old. Ripe vegetables and whole wheat noodles get together for a fresh-tasting, better-for-you take on a classic potluck fave.
This is a refreshing salad that keeps a summer kitchen cool. It's a tasty way to get my family to eat their vegetables.—Janette Garner, Carmel, Indiana
