Chicken Gnocchi Soup
This creamy chicken gnocchi soup tastes just as good as Olive Garden's! Our copycat recipe uses leftover cooked chicken and store-bought potato gnocchi, so the one-pot soup is ready to eat in under 30 minutes.
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Baked Barbecue Chicken Breast
This baked barbecue chicken breast will be the star of the show at your next backyard BBQ.
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Spicy Plum Salmon
I created this sweet and spicy salmon after being challenged to use healthier ingredients. The fresh plum sauce really complements the smoky grilled fish. —Cheryl Hochstettler, Richmond, Texas
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Lamb Meatballs
These lamb meatballs draw inspiration from Mediterranean and Middle Eastern kitchens. They blend the richness of lamb with herbs and spices for a dish that's as timeless as it is tasty.
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Grilled Salmon Steaks
This is a terrific way to fix grilled salmon steaks, and it's so easy to do. The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people from the Pacific Northwest who declared it was the best salmon they'd ever eaten! -Deb Essen, Victor, Montana
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Salmon with Avocado Salsa
This salmon with avocado salsa is delicious enough to come from your favorite restaurant, but simple enough to make at home. Consider it a win-win for your wallet and your taste buds.
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Orange Marmalade Salmon
Fire up the grill, because this orange marmalade salmon is about to become your new favorite! It's all about the tart and sweet marmalade-and-Dijon glaze, and how memorably it caramelizes on your grill.
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Teriyaki Steak
Sweet and savory, teriyaki steak is a protein-rich addition to your weeknight meals and offers plenty of versatility depending on what's in your fridge.
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Grilled Cherry Glazed Chicken Wings
When I take these grilled wings to events, there are never any leftovers! Friends and family love them. —Ashley Gable, Atlanta, Georgia
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Tropical Island Chicken
The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! —Sharon Hanson, Franklin, Tennessee
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