Warm weather is on its way, and with it comes a bounty of fresh produce for your summer table. This simple Tomato Bread Salad makes a delicious appetizer or hearty side dish to accompany roast chicken or grilled steak. Although variations of this recipe abound, the following is our favorite. Be sure not to skip the basil, as its fresh flavor and sweet aroma are critical to the dish. Your guests will be begging you for the recipe after the very first bite!

Tomato Bread Salad
Serves 4-6

Ingredients

1 tablespoon red wine vinegar
1 garlic clove, chopped and mashed to a paste
1/4 tsp. freshly ground pepper
1/4 cup extra-virgin olive oil
2 cups 3/4-inch cubes crusty bread (French or Italian recommended)
1 pound vine-ripened red tomatoes, cut into 3/4-inch wedges
1 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges
1/2 cup fresh basil leaves, finely chopped
1-2 sprigs of basil still on vine
Kosher or natural sea salt to taste

Directions

In a large glass or wood salad bowl, whisk vinegar, garlic paste, and pepper. Whisk in oil until emulsified. Add remaining ingredients and salt to taste. Toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to absorb some dressing. Garnish with sprigs of basil.

With Father's Day fast approaching (June 17th), we've turned our thoughts toward easy-to-plan barbecue menus any man will certainly appreciate.

• First things first. Learn the difference between barbecuing and grilling courtesy of grilljunkie.com.

• MSNBC explores how BBQ goes beyond burgers and buns. Be sure to check out the Grilled Pound Cake with Coffee Ganache recipe at the end of the article.

• Epicurious.com has assembled a great Father's Day barbecue for eight. Features a yummy recipe for Grilled Rib-Eye Steaks among other things.

• Check out the Food Network's delicious recipe for Corn Grilled in the Husk with Roasted Red Bell Pepper Butter. This version of good old corn on the cob won't disappoint.

• Seafood that can take the heat from Cooking Light. Recipes cover ideas for grilling shrimp, tuna, swordfish, grouper, halibut and scallops.

Looking for a crowd-pleasing dish for the 4th of July? Shish kabobs are a versatile and delicious meal that manages to satisfy every guest. The trick is to mix up the skewers with different variations to please all preferences. Rib eye kabobs can be mixed with chicken, shrimp and veggies or you can create shrimp-only kabobs with fruit and veggies. You can also create vegetable and fruit skewers for a vegetarian treat.

For moist and tender kabobs, cut the meat into slightly larger chunks than the vegetables so they can cook together on the grill without drying out. Our recipe for a moroccan style marinade will add flavor and lock in moisture to prevent the kabobs from charring.

Moroccan Flavored Shish Kabobs
Serves 4 to 6

Ingredients:

4 tbls. vegetable oil
1 1/2 tbls. paprika
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 cup frozen limeade or margarita concentrate, thawed
1 pound boneless, skinless chicken, cut into 1 1/2 pieces
1 pound beef, cut into 1 1/2 pieces (rib eye or filet mignon)
1 pound peeled and deveined shrimp, uncooked
1 3/4 pounds vegetables and/or fruit cut into 1 inch chunks (cherry tomatoes, red bell peppers, mushrooms, sweet yellow or red onions, zucchini, apples, plums, or pineapple)
Generous sprinkling of salt and pepper
Lemon wedges (optional)
Clean, rust-free metal skewers or wooden bamboo skewers soaked in water for up to three hours or overnight

Directions:

First you'll need to assemble the marinade. Heat 2 tablespoons oil and spices in a medium skillet over medium-high heat until mixture sizzles. Add limeade and simmer 3 to 5 minutes until ingredients reduce to a thick paste. Set mixture aside to cool.

Before you begin slicing the meat, poultry, fruit and vegetables, be sure to choose a good knife to use on an ample cutting surface. For fast prep time, we highly recommended the Shun 7 inch Hollow Ground Santoku Knife which features oval recesses to reduce friction between the knife and the food.

Thread ingredients on skewers alternating chicken, meat, and/or seafood with every two vegetable and fruit pieces. If using bamboo skewers, leave as little exposed wood as possible to prevent charring. Place on large platter and pour cooled marinade over skewers to cover. Cover platter with plastic wrap and allow to marinate in refrigerator for up to three hours before cooking.

About 30 minutes before serving, heat grill on high for 10 to 15 minutes. Brush remaining vegetable oil over grill grate to prevent kebobs from sticking during cooking.

Place skewers on grill, close lid and grill until spotty brown, about 5 to 7 minutes. Turn kabobs over and grill until browned on second side and cooked through, about 5 to 7 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with salt and pepper and squeeze lemon or lime juice over kabobs, if you like.

Bruschetta is an appetizer originating in Tuscany, Italy. It consists of a crusty bread rubbed with garlic or cheese and garnished with a topping of tomatoes, olive oil, and spices. This recipe for Seasoned Goat Cheese and Tomato Bruschetta can be paired with a hearty red wine or Chianti.

Ingredients:

11 oz. log of semi-soft goat cheese
1 generous Tbsp. fresh Italian parsley, finely chopped
1 generous Tbsp. fresh Rosemary, finely chopped
1 generous Tbsp. fresh Thyme, finely chopped
8 oz. cream cheese, softened
Fresh ground salt to taste
Fresh ground pepper to taste
6 medium Roma tomatoes or 8 Campari tomatoes, chopped into very small chunks
3 cloves fresh garlic, finely chopped
8 fresh basil leaves, sliced into thin strips
1 baguette
Extra virgin olive oil

Directions:

1. In a medium size bowl or a mixer, combine goat cheese, cream cheese and fresh herbs. Mix until thoroughly blended. Add fresh ground salt and pepper to taste.

2. In a separate bowl, combine tomatoes, garlic and basil. Drizzle olive oil over all. Add fresh ground salt and pepper to taste and gently toss the ingredients to blend well.

3. Pre-heat oven or grill to 350 degrees. Slice baguette into ½-inch slices. Brush with olive oil on both sides. Bake, turning over once, until the slices are a light golden brown. Remove from oven and season one side with freshly ground salt. Let bread cool.

4. Spread baguette slices with herbed goat cheese and top with a spoonful of the tomato mixture. Place on a platter with extra basil for garnish.

The Get Cooking Test Kitchen enjoyed making this recipe with the following tools:

• Shun 6-in. Tomato Knife
• Shun Ken Onion 8-in. Chefs Knife
• Shun 9-in. Bread Knife
• Peugeot Salt and Pepper Grinders

If you haven't already noticed, the staff at Chopontheblock.com is crazy for grilled summer fare. This hearty and satisfying recipe for Steak Salad with Vinaigrette and Feta Cheese will keep you out of the hot kitchen so you can spend more time with your guests.

Ingredients

3 pounds sirloin, strip or rib-eye steak
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, chopped
2 tablespoons finely chopped scallions
1/2 cup olive oil plus 2-3 tablespoons
1/4 cup balsamic vinegar
1/2 tablespoon dijon mustard
1 head Boston, romaine or red leaf lettuce
2 vine-ripe tomatoes, sliced
1/2 cup crumbled feta cheese (skip the low-fat variety for better flavor)
1 1/2 cups garlic croutons
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray

Directions

Place steak in a glass or ceramic dish and add first four ingredients and 2-3 tablespoons of olive oil, turning the steak several times to coat. Cover and refrigerate for 2 to 4 hours.

Prepare a charcoal or gas grill and bring to medium-high heat. Lightly spray the grill rack with vegetable oil cooking spray.

Lift the steak from the marinade, letting most of the marinade drip back into the dish. Grill the meat for 8 to 10 minutes, brushing several times with the marinade during the first 5 minutes of grilling. Turn and grill for 8 to 10 minutes longer until medium-rare, or until it reaches the desired degree of doneness. Set aside to rest.

To make the vinaigrette, whisk together the balsamic vinegar and dijon mustard. Still stirring, add the 1/2 cup of olive oil in a slow, steady stream until emulsified. Season with salt and pepper.

Slice steak against the grain into thin but generous strips. Our Shun Knives Classic 2-Piece Carving Set does the job in a snap. Pour half the vinaigrette over the warm steak. Allow to cool to room temperature. If setting aside for any longer than 30 minutes, cover and refrigerate then bring to room temperature before serving.

Arrange the lettuce on a platter or individual dinner plates. Place the grilled steak over the lettuce and toss gently to coat leaves. Garnish with sliced tomatoes and sprinkle with feta cheese and croutons. Pass the remaining vinaigrette on the side, whisking well before serving.

Lovely with some sliced ciabatta bread slathered in butter.

Serves six.

This fabulous dish of Steamed Halibut, Potatoes and Asparagus Baked in Parchment
is from one of my favorite cookbooks, Meals by Easy from Real Simple Magazine. My husband and I had the opportunity to serve this delicious recipe at a small dinner party and everyone raved about it. The presentation is to die for and the fish comes out flaky and flavorful after being gently steamed in the parchment.

Ingredients

1 1/2 pounds small potatoes, sliced about 1/4 inch thick
4 6-ounce halibut filets, skin removed
2 tablespoons Swissmar sea salt
1 teaspoon black pepper
2 tablespoons chopped fresh tarragon
4 scallions, trimmed and cut into 1-inch pieces
1 pound of asparagus, trimmed and cut into 1-inch pieces
1 tablespoons extra-virgin olive oil
2 lemons

Parchment paper, cut into 8 15-by-15-inch sheets

Directions

Heat oven to 400° F. Tear off four 15-inch squares of parchment paper and arrange on 2 baking sheets. Place 1/4 of the potatoes in the center of each sheet. Rinse the halibut filets and pat dry with paper towels. Place filets on top of potatoes. Season with salt and pepper. Add the tarragon, scallions, and asparagus. Drizzle with oil. Top with the remaining parchment paper sheets and fold the edges over several times to seal (making a pouch). Do not turn upside down. Bake for 25 minutes. To serve, place a packet on each plate and cut open. Slice lemons and offer them at the table or on the plate.

This dish was perfect with a simple rice pilaf and side dish of sautéed baby carrots. A good chardonnay or Pinot Noir is a fine choice to accompany this meal.

Grilled vegetables are easy to prepare, totally delicious and enjoyable all summer long.

Ingredients

2 eggplants, halved lengthwise and sliced into ½-inch semicircles
1 each small red, yellow, and green bell peppers; seeded and cut into eighths
1 each zucchini and yellow squash, sliced on the bias into ½-inch rounds
2 portabella mushrooms, cut in sixths
1 red onion, peeled and sliced into ½-inch rounds (do not separate into rings)
10 spears asparagus, wooded ends removed and cut in 2-inch pieces
¼ cup balsamic vinegar
Juice of 2 lemons
Salt and pepper
2 large cloves garlic, peeled and thinly sliced
1 cup olive oil
1 cup fresh basil, roughly chopped
½ cup flat Italian parsley, roughly chopped

Directions:

Toss vegetables together in large bowl, taking care to keep onion slices intact for easier grilling. In small bowl combine vinegar, oil, lemon juice, generous amounts of salt and pepper, and sliced garlic. Mix well and pour over vegetables; toss lightly until coated. Place vegetables on a gas or charcoal grill at medium heat. Turn gently every 5 minutes and cook until colored and tender, about 15 minutes. Remove from the grill and place vegetables on a sheet pan. Season with additional salt and pepper to taste. Return to large bowl and toss gently with basil and parsley.

For cool summer refreshment, whip up a batch of classic Sangria. Its delightful fruitiness will perk you up on the hottest day. Sip it in the garden with friends, bring it to a barbecue, or keep a batch in the fridge to enjoy all week. Added perks: sangria is effortless to prepare and impressive to serve. So what are you waiting for?

Category: Beverages
Prep time: 15 minutes
Number of portions: 8

Ingredients:

1 large (1.5 liter) bottle inexpensive Merlot (or two 750 ml bottles)
3 large, heavy juice oranges
2 small or 1 1/2 large, heavy lemons
1/2 cup superfine sugar
1/2 cup orange liqueur, such as Cointreau, Grand Marnier, or Triple Sec

Directions:

1. Wash oranges and lemons. Slice lemons and 1 1/2 oranges into 1/8-inch
thick rounds.

2. Combine sliced fruit and sugar in large pitcher. Mix gently for about 1
minute, pressing with spoon and stirring until the fruit juices are released
and sugar dissolves. (Granulated sugar will work if you don't have
superfine; just make sure that you mix long enough for the sugar to combine
with the fruit.) The orange and lemon slices will appear somewhat smashed
but should remain intact.

3. Juice the remaining oranges and add to the pitcher, along with the wine
and orange liqueur.

4. Refrigerate all day (or, at minimum, 2 hours).

5. Stir sangria and serve in wine glasses with ice.

Variations:

White Sangria

The recipe above can be made with fruity, medium-bodied white wine instead
of Merlot.

Extra Fruity Sangria

It's fun to experiment with sangria! Feel free to embellish red or white
sangria with your favorite fruits, adding approximately 1 cup of fresh fruit
to the base of orange and lemon slices AFTER you've mashed the citrus.
You'll need to add 12-24 ounces of sparkling water or lemon-lime soda to
keep your sangria from becoming a fruit stew, and keep in mind that you'll
end up with a larger batch that will serve approximately 12. Consider these
fruit combinations:

• pitted cherries and 1/2-inch chunks of pineapple (1 cup of each)
• thinly sliced strawberries and kiwi (1 cup of each)
• blueberries and peeled, thinly sliced peaches (1 cup of each)
• 1/8-inch slices of apples or pears (1 cup)

Here is a delicious asian-inspired cole slaw recipe that you and your dinner guests will simply adore. It goes great with grilled meats or as a fabulous side dish at a family picnic.

Ingredients

6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic

2 bags of ready-made cole slaw mix from grocer's produce department
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, diced
1/2 cup chopped fresh cilantro

Preparation

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.) Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. Serves 4 to 6. To feed a large crowd, simply double or triple the ingredients.

Recipe courtesy of Epicurious.com.

I have fond childhood memories of my mother serving chicken divan to my family on cold winter nights. This recipe from Lisa Nuzzo, one of Chopontheblock.com's resident gourmets, is a delicious and comforting meal you'll be certain to enjoy.

Ingredients:

3–4 medium boneless skinless chicken breasts
2 cans cream of chicken soup
2 heads of fresh broccoli (2 lbs frozen)
½ cup mayonnaise
1 ½ cups of milk (enough to make the sauce creamy and not too thick)
2 cups grated sharp cheddar cheese
1 tsp. curry powder
garlic salt (to taste)
fresh ground black pepper (to taste)
olive oil

1. Season chicken breasts with garlic salt and pepper. Heat a large skillet with enough olive oil to cover the bottom. When skillet is hot, add chicken breasts and sear until golden brown on all sides.

2. Preheat oven to 350 degrees. Place browned chicken in oven-safe cooking dish or pan and bake for 15–20 minutes. Remove from oven and slice into medium-size strips (chicken should be almost completely cooked).

3. Steam broccoli until tender crisp (don’t overcook).

4. In a large bowl combine soup, milk (gradually, to thin the sauce), mayonnaise, grated cheese, and curry powder. Add a dash of garlic salt and fresh ground black pepper to taste; mix thoroughly. Add chicken pieces and broccoli to the bowl and toss to combine. Add more milk if necessary. Pour mixture into a lightly greased baking dish and bake at 350 degrees for 25–30 minutes until bubbly and slightly brown on top.

5. Serve over Basmati rice. Enjoy with a light Pinot Grigio and warm crusty bread.

Dear Get Cooking Readers,

Many thanks to the dedicated and talented cooks that entered Chop On the Block's Sizzling Summer Recipe Contest. We received many recipes from across the United States and each and every one has been creative, inspired and delectable. Our team of test cooks is hard at work. We'll be sending out an e-mail message at the end of November to all our contestants announcing the top finalists and their winning creations.

Once again, thanks to all of you who shared your fabulous culinary talents.

Sincerely,

Your Chopontheblock.com Taste Testing Team
www.chopontheblock.com

Every time I ask my kids what they would like for dinner, I always hear the same thing, "Roast chicken Mom"! So, in honor of my children's all-time favorite meal, I present you with the easiest roast chicken recipe the world will ever see.

Ingredients:

1 5 to 6 lb. roasting chicken (no fryers)
5 tablespoons extra virgin olive oil
3 lemons, sliced into quarters
3-4 stems fresh rosemary
Generous amount sea salt and freshly ground black pepper
trussing twine
aluminum foil

Directions:

Preheat oven to 425° F. Wash throughly defrosted chicken, discard giblets (if any in cavity) and pat dry with paper towels. Place chicken in large roasting pan or cast iron casserole dish. Generously salt and pepper.

Open cavity and insert all the lemon quarters except for two. Use the remaining lemons to squeeze fresh juice over chicken skin. You may discard used lemons or place in the cavity if there is room.

Next, slip your hand under the skin of the breast to loosen and make two small pockets. Gently place rosemary stems in pockets and then pat down skin so they are close to the breast meat. Truss chicken with twine.

Pour extra virgin olive oil onto a brush or into your hands and rub all over chicken skin, coating throughly. Salt and pepper again.

Place chicken in oven and roast uncovered for 20 minutes or until golden brown. Turn oven temperature down to 375°. Remove pan and tent chicken with aluminum foil. Return to oven and roast 50 to 60 minutes. Chicken is done when skin is pierced and juices run clear.

Before carving, be sure to remove chicken from pan and let rest on a carving board for an additional 10 minutes.

Nothing is more comforting in the fall than a dish prepared with freshly harvested apples. Pop this Aromatic Apple Crisp recipe in the oven and let the heavenly smell waft through your home.

Ingredients:

Filling

5 to 6 Granny Smith apples
2 tablespoons lemon juice
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons of butter, melted

Topping

3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons old-fashioned oatmeal
1/4 cup plus 3 tablespoons granulated sugar
1/4 cup plus 3 tablespoons brown sugar
12 tablespoons unsalted butter, cut into small pieces and slightly softened

Directions:

Preheat oven to 375° F. Peel, core and chop the apples. We recommend using our Shun Classic 4 1/4-in. Mini Prep Knife.

Toss apples in a bowl with lemon juice, sugars, cinnamon and nutmeg. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine. Let rest for 10 to 20 minutes.

To assemble topping, in another bowl combine flour, oatmeal and sugars. Slice butter into 8 small pieces, and cut butter into flour with a wooden spoon or clean hands until mixture is crumbly and coarse.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish and pour melted butter over mixture. Sprinkle with oatmeal topping. Bake at 375° for 30 to 40 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, perhaps with a dish of vanilla ice cream or a cup of hot coffee, if desired.

Bolognese ragu, a delicious sauce that originates from Bologna, Italy, is traditionally served on a bed of spaghetti with a heavy sprinkling of grated parmigiano cheese. This satisfying variation is easy to prepare and fills the kitchen with a wonderful aroma. If you have young children who don't like vegetables, you'll be able to sneak in a serving of carrots as well.

Ingredients:

1 ib. ground beef
1 lb. ground pork
1 tbl. extra virgin olive oil
1 large Spanish yellow onion, finely chopped
3-4 cloves of garlic, crushed
2 16 oz. cans whole tomatoes (preferably Italian)
1 8 oz. can of tomato paste
2 carrots, peeled and finely chopped
1 tbl. fresh oregano
1/4 cup half and half or milk
s1 package of angel hair pasta
alt & pepper to taste
parmigiano reggiano or parmesan cheese for grating on top

Directions:

In a large saute pan or deep skillet, brown the beef and pork on low heat. Stir in the chopped onion and extra virgin olive oil and cook until onions are translucent. Using a garlic press, crush garlic over meat and onions and stir into mixture.

Next, add the whole tomatoes, tomato paste, oregano, and sliced carrots. Add salt and pepper to taste. Slowly pour in half and half or milk to give sauce a creamy, rich texture. Cover pan and simmer on low for about one hour.

In the meantime, bring a large pot of salted water to boil. Add angel hair pasta and cook 4 to 5 minutes. Drain pasta with colander and return to pot. Pour meat sauce over pasta and add generous sprinkling of grated cheese on top.

This meal is perfectly paired with crusty Italian garlic bread and a crisp green salad.

This recipe for Sizzling Garlic Shrimp, also known as Gambas Al Ajillo in Spain, will have people moaning in ecstasy every time they take a bite. Serves 4-6.

Ingredients:

6 tablespoons olive oil
1 lb small to medium peeled raw shrimp
3 garlic cloves, finely chopped
Crushed chilies, from a mill, or finely diced dried, or fresh red chilies, as preferred
Salt

Directions:

Heat the oil in a flameproof terra cotta cazuela dish over a medium-high heat (or in the oven at 350 degrees). As soon as the oil starts to simmer, throw in the shrimp, garlic, and chilies. Fry vigorously for a few minutes, then add salt and serve, still sizzling, in the dish (the shrimp will carry on cooking as you take them to the table). Serve with plenty of hearty bread for dipping and authentic Spanish Sangria.

Recipe from 'The Spanish Kitchen' by Clarissa Hyman as featured on LaTienda.

Celebrate Valentine's Day with these romantic menu plans for two.

Steak Lovers' Menu

Pomegranate Martini — Oprah.com
Tender Lettuce Salad with Champagne Vinaigrette — RealSimple.com
Steak Diane — PaulaDeen.com
Stuffed Baked Potatoes With Horseradish Cream Sauce — Epicurious.com
Espresso Crème Brulee — BBC.com

Fish Menu

Passion Fruit Cocktail — gourmetsleuth.com
Roasted Beet Salad with Toasted Walnuts and Goat Cheese — Epicurean.com
Salmon and Rice in Puff Pastry with Dill Sauce — Gourmetsleuth.com
Roasted Asparagus — BarefootContessa.com
Chocolate Fantasy Cake — Emerils.com

Vegetarian Menu

Champagne Cocktail — SandraLee.com
Wedge Salad with Blue Cheese Dressing — FoodNetwork.com
You Won't Be Single for Long Vodka Cream Pasta — Oprah.com
Individual Strawberry Trifles — RazzleDazzleRecipes.com

For an elegant and easy Valentine's Day treat, try this recipe from Better Homes and Gardens magazine. Serves eight.

Ingredients

2 sticks unsalted butter, cut into pieces (1/2 pound)
8 ounces bittersweet chocolate, chopped; or 1 1/3 cups semisweet chocolate pieces
4 eggs
4 egg yolks
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla
1/8 teaspoon salt
1 package fresh raspberries
whipped cream (optional)

Directions

Lightly butter eight 8-ounce ramekins or 1-cup souffle dishes; line bottoms with parchment or wax paper. Place the prepared ramekins on a shallow baking pan or on a large cookie sheet. Set aside.

In a heavy-bottomed, medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. (Or, in a mixing bowl, combine the butter and chocolate. Place mixing bowl over a pot of simmering water and melt butter and chocolate, stirring frequently. Remove bowl from the simmering water pot; set aside to cool slightly.)

In a large mixing bowl, beat eggs and egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Mix a large dollop of the beaten eggs into the butter-chocolate mixture. Gently fold until combined. Fold butter-chocolate mixture into remaining beaten eggs. Sprinkle in sugar, flour, vanilla, and salt. Continue to fold until the mixture is combined.

Quickly divide the batter evenly among prepared ramekins. Bake in a 350 degree F oven for 9 to 10 minutes or until the top edges of cakes are firm to the touch, but still soft in the center when pressed with a fingertip. Remove from oven and set ramekins on a wire rack until completely cool.

Line a baking sheet with parchment paper. When cakes are cool, use a small metal spatula to loosen edge of cakes from side of ramekin and unmold onto the parchment-lined baking sheet. The centers of the cakes should be soft. (If not using immediately, wrap in plastic wrap and refrigerate.)

When ready to serve, place cakes on a microwaveable serving plate. Heat in a microwave oven on 100 percent power for 1-1/2 to 2 minutes or until warm. (Center of cake will slightly pop up.) Serve with whipped cream and garnish with a splash of Raspberry Sauce and/or fresh raspberries, if you like.

Raspberry Sauce: In a blender container or food processor bowl, cover and blend or process one 10-ounce package frozen and thawed red raspberries in syrup until pureed. Use a fine sieve to sieve berry mixture. Cover and refrigerate the sauce till ready to use. Makes 2/3 cup.

A hearty and comforting one-pot meal you'll truly enjoy is homemade Tortilla Soup. The charm here lies in the toppings, which guests can customize to their liking. Serves four.

Ingredients

1 large yellow onion, quartered
1 tablespoon olive oil
2 1/2 teaspoons salt
1 teaspoon pepper
1-2 tablespoons fresh cilantro, chopped
1 jalapeño pepper, diced
1 3 1/2- to 4-pound pre-cooked rotisserie chicken
2 cans crushed tomatoes, drained
8 cups low-sodium chicken broth
2 cups tortilla chips
2 cups shredded Chihuahua cheese
2 avocados, thinly sliced
1 cup sour cream (optional)

Directions

Shred the rotisserie chicken meat, discard the skin and set aside. Cover the bottom of a large pot with the olive oil and sautee onion over medium heat until soft. Pour in chicken stock and bring to a boil. Add salt, pepper, jalapeño pepper, cilantro, crushed tomatoes and shredded chicken. Reduce heat and simmer, about 30 minutes.

In each bowl, place a small handful of tortilla chips and Chihuahua cheese. Ladle generous amount of soup into each bowl and top with more chips. Garnish with slicded avocado and sour cream (if desired).

This might be called a sandwich at any other time of day, but a warm and creamy toasted smoked salmon "breakwich" is especially nice in the morning. Serves four.

Ingredients:

8 slices thin-sliced whole-grain bread
2 ounces reduced-fat cream cheese (1⁄4 cup)
6 ounces thinly sliced smoked salmon
2 tablespoons chopped chives
Freshly ground black pepper
4 teaspoons trans fat-free margarine

Directions:

Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese. Divide smoked salmon among 4 of the slices. Sprinkle salmon evenly with chives and pepper. Top with remaining bread slices to make 4 sandwiches.

In a large nonstick skillet, heat 2 teaspoons of the margarine over medium heat. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side. Repeat with remaining margarine and sandwiches. Cut sandwiches in half and serve warm.

Recipe from The South Beach Diet Taste of Summer Cookbook.

A lovely breakfast in bed is the ultimate Mother's Day gift. We hope you'll enjoy these special fuss-free recipes that dads and children can cook quick and easy.

Cinnamon French Toast - French toast is one of the first dishes kids can learn to cook successfully. (via familytime.com)

Perfect Scrambled Eggs - Elegant yet easy to prepare. (via Mr. Breakfast)

Blueberry Muffins - An easy recipe that can be made with little hands. (via Allrecipes.com)

Berry Fruit Smoothies - Icy and refreshing, smoothies are a cinch to prepare. - (via kidscooking.about.com)

Freshly Squeezed Orange Juice - No cooking required; just grab some fresh oranges, the juicer and get started! (via recipetips.com)

Arrange it all on a nice serving tray, presenting it the way you might see in a fancy restaurant. Use your fine china (you know, the stuff you got for your wedding and haven't used since you had children), a place mat and a pretty napkin. A small vase with fresh flowers and a special note or card will tie things together nicely.

Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch. Makes 4 servings.

Ingredients:

1 (1/2-pound) piece green cabbage, cored
1/4 cup mayonnaise
1 tablespoon milk
1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
1/2 cup very finely shredded carrot (1 medium)
1 tablespoon thinly sliced fresh chives
1/2 cup bottled tomato-based barbecue sauce
1/4 teaspoon cayenne
1 1/2 pounds ground pork
4 kaiser or soft rolls, split and grilled

Equipment: an adjustable-blade slicer (Get Cooking Hot Tip: Try our Shun Pro Mandolin)

Preparation

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.

Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.

Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).

Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.

Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.

Recipe courtesy of Gourmet , August 2007. Photo by Romulo Yane.

This Father's Day, skip the standard BBQ fare such as burgers or hotdogs and serve up a special Asian meal he's sure to enjoy. This entrée can be prepared under 30 minutes and has a smoky and savory flavor. Pairs nicely with asian cole slaw, rice pilaf or a simple summer salad with a balsalmic vinaigrette.

Ingredients

1/3 cup black bean garlic sauce (available in Asian food aisle at your local grocer)
3 large garlic cloves, minced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oriental sesame oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped peeled fresh ginger
4 boneless center-cut pork chops (about 8 ounces each)

4 baby bok choy, halved lengthwise

2 tablespoons chopped fresh cilantro
4 lime wedges

Preparation

Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.

Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total.

Divide pork and bok choy among 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.

Recipe courtesy of Epicurious.com, August 2004. Photo by Pornchai Mittongtare.

Fourth of July is by far the consummate American holiday and is often celebrated with a leisurely outdoor barbecue. This recipe for flavorful Basil-Stuffed Steak from Midwest Living is effortless to prepare and goes great with a side dish of sweet summer corn on the cob. Serves six.

Ingredients

1 2- to 2-1/2-pound boneless beef sirloin steak, cut about 1-1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried parsley flakes
1 cup lightly packed fresh basil leaves, coarsely chopped
1/4 cup finely chopped onion
4 cloves garlic, minced
1-1/2 teaspoons fresh rosemary, finely snipped, or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon fresh thyme, finely snipped, or dried thyme, crushed
1 teaspoon olive oil

Directions

With sharp knife, make 5 lengthwise slits 3/4 of the way through steak.

In a small bowl, combine the salt, black pepper, and parsley flakes; rub over the steak. In the same bowl, combine basil, onion, garlic, rosemary, and thyme. Press basil mixture into the slits. Using 100 percent cotton string, tie steak loosely at 2-inch intervals to close the slits and hold the filling in. Drizzle with oil.

In a grill with a cover, arrange medium-hot coals around drip pan for indirect grilling. Test for medium heat above pan. Place meat on grill rack over drip pan, not over coals.

Cover and grill until meat reaches desired doneness. (Allow 32 to 36 minutes for medium-rare and 36 to 40 minutes for medium.)

Transfer meat to a carving board; remove strings. Cover with foil and let stand for 5 to 10 minutes. Carve into 1/2-inch slices.

We proudly present the winning recipe from the 2007 Chop On the Block's Sizzling Summer Recipe Contest: Grilled Lamb Chops with Plum Salsa. This fast and easy entrée is sure to please. Goes well with a delicate, fruity white wine.

Ingredients:

8 baby lamb chops
6 small purple plums, halved and pitted
one Anaheim pepper, seeded and minced
1/4 cup mint leaves, minced
1/4 cup cilantro leaves, minced
3 tablespoons rice wine vinegar
salt and pepper
olive oil

Directions:

Brush cut sides of plums with oil and place on grill cut side down. Grill
for 10 minutes, or until browned but not burned. Remove and set aside. Brush lamb chops with oil, salt and pepper. Grill for five minutes per side.

While lamb is grilling, prepare salsa. Dice plums into small dice, place in bowl with mint, cilantro, Anaheim pepper and rice wine vinegar. Taste and add salt and pepper if desired.

Serve two lamb chops per person, topped with a spoonful of salsa. Serve extra salsa on the side.

Thank you to Diane Nemitz of Ludington, Michigan who was awarded our Shun Ken Onion 8-inch Chef's Knife and Bamboo Stand.

I had the pleasure to dine at Buca di Beppo with my family last week and fell head-over-heels in love with their Chicken with Lemon! We ordered the large portion to share amongst the table and we were literally fighting for the last piece. It was so good that I recreated the dish at home with great results. You may pair this with an almond-flavored rice pilaf and a side of steamed asparagus.

Ingredients

2 boneless skinless chicken breasts, (6 oz ea)
Salt, to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
4 large lemons
1/2 stick unsalted butter, softened
A small handful drained capers

Directions

Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.

Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.

When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.

Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.

Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges. Makes 2 servings.

Recipe courtesy of Buca di Beppo.

Tracey Black, who owns Epicuria Fine Foods and Catering in Ottawa, created this wine-friendly dish with root vegetables. This is a perfect make-ahead dish that re-warms beautifully. Pair it with an unoaked chardonnay or a pinot noir. Makes 4 servings

Onion Confit

2 medium red onions, julienned
2 tablespoons butter
1/4 cup brown sugar
1/4 cup red wine
1/4 cup balsamic vinegar
Sea salt and freshly ground black pepper to taste

Roast Vegetables

3 carrots cut into long roll cut*
3 parsnips cut into long roll cut*
1 sweet potato, cut into wedges 3 to 4 inches
1 cup onion confit
1 to 2 tablespoons canola oil
Sea salt and freshly ground black pepper to taste
1/4 cup chopped parsley

Start with onion confit, as it will need to cook while vegetables are prepared and roasted.

Preheat oven to 375 degrees.

In a medium saucepan over medium heat, cook onions in butter until soft, stirring occasionally. Add sugar and cook, stirring occasionally, over medium-low heat until caramelized.

Add red wine and balsamic vinegar and cook at medium-high heat until reduced and dark in color. Season with sea salt and black pepper. Set aside and reheat when ready to serve.

Meanwhile, cut vegetables, ensuring they are similar in size so they will cook at the same rate. Keeping vegetables separate, toss each vegetable with just enough canola oil to lightly coat. Season with salt and pepper to taste.

Place each vegetable on its own parchment-lined baking sheet, and roast until soft. Some vegetables may take slightly longer than others. Remove cooked vegetables, but return them to the oven to re-warm prior to serving.

When everything is ready, toss vegetables, reheated confit and parsley together, season and serve.

*Place on cutting board and take a diagonal slice from the tip. Roll a quarter turn and cut without changing angle of knife. Continue cutting and turning to end. Pieces will have a triangular appearance. This gives the maximum number of cut surfaces for quicker cooking and better penetration of flavors.

Autumn and apples just go together. The following recipe for Roasted Pork Tenderloin with Apples and Fennel calls for Fujis or Braeburns because of their sweet yet tart flavor.

Ingredients:

2 large sweet-tart apples, such as Fuji or Braeburn, sliced
1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 large red onion, sliced
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons cider vinegar

Directions:

Position racks in upper and lower thirds of oven; preheat to 475°F.

Toss apples, sliced fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden, 30 to 35 minutes.

About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat the remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers 145°F, 12 to 14 minutes.

Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir vinegar into the pan (be careful, the handle will be hot), scraping up any browned bits, then add to the apple mixture. Thinly slice the pork; serve with the apple mixture and sprinkle with fennel fronds.

Recipe courtesy of the Washington Apple Comission at bestapples.com.

Here are nine comforting recipes to enjoy this fall:

Tastes of Autumn

Cranberry Galette

Gingered Acorn Squash Soup

Chocolate Pumpkin Cake

Ultimate Comfort Foods

Pulled Pork

Beef Stroganoff

Emeril’s Chicken and Rice Soup

Mac ‘n Cheese Three Ways

Sage Baked Macaroni and Cheese

Cayenne-Spiced Macaroni and Cheese

Grown-up Mac and Cheese

Chili De Habanero

This recipe for HOT habanero chili will put a fire in your belly!

Ingredients:

4 large Spanish onions, diced
3 large cloves garlic, minced
1/2 cup butter
2 pounds round steak, diced
2 pounds ground chuck
1 pound ground beef
1 pound ground pork
3 celery stalks
2 banana peppers
1 cup juice from peppers
46 ounce can tomato juice
3 (15 ounce) cans stewed tomatoes
2 teaspoons chopped fresh parsley
1/2 cup chopped watercress, if desired
1/2 cup chili sauce
1 tablespoon instant beef bouillon
1 teaspoon black pepper
1/2 teaspoon dry mustard
2 3/4 blocks Godiva chocolate for baking
1 teaspoon salad herbs
3 tablespoons Worcestershire sauce
2 tablespoons meat tenderizer
3 to 4 dashes Louisiana sauce
4 dashes Mexican sauze (Habaners) or Louisiana sauce (Tabasco)
1/2 teaspoon dried basil leaves
1/2 teaspoon ground red pepper
3 teaspoons ground hot peppers (szechuan) (mandarin)
2 small green bell peppers, diced
1 envelope dry onion soup mix
1 bay leaf
9 tablespoons chili powder
5 teaspoons cumin
1 cup tequila

Directions:

In skillet, saute onions and garlic in butter. In Dutch oven, brown meats together. Add onions and garlic and remaining ingredients except tequila. Heat mixture to boiling. Reduce heat and simmer 3 hours. Add half of tequila during second hour and remainder during last hour. Makes 2 gallons.

Recipe courtesy of the “Potluck For 33,000” cookbook.

Halloween has arrived! Gather up those little and not-so-little goblins and ghosts for a fun-filled Halloween party that will excite all those that attend. Adults and kids can work together to create jack-a-lanterns t