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Couscous cooked in vegetable stock is blended with chopped vegetables and hot spices.

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If you're looking to grill some chicken but are tired of the traditional grilling sauces, try this. It's flavorful and doesn't require time to marinate.

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This is a very simple crust that will take some practice to perfect, unless you already know how to toss a pizza. Two preparation methods are given to choose from: an overnight rise in the refrigerator and the more conventional sponge-rise approach.

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Fresh and different, this creamy chicken and mango dish, served cold with a spicy curried mayonnaise dressing, always brings interest and recipe requests.

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Nothing better than burgers and onions, only these burgers have the chopped onions tucked inside. To make them even more decadent, serve on an onion roll.

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Linguine is tossed with a lemony wine and shrimp mixture!

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This is an easy to make Bar-B-Que sauce using ingredients most people have at home.

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You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

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Shallots and a little thyme are sprinkled over irresistible sugar snap peas!

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Fresh cranberries are boiled with spices and cooked with sugar to create a delicious sauce.

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Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter.

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A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

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Serve with your favorite hamburger. This soup tastes best chilled, the next day.

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Chicken chili has the zing of Buffalo wings. Serve at your game day party.

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This simple chilled potato salad makes great use of unpeeled red potatoes, hard cooked eggs, celery and a mayonnaise mixture. It's perfect for the big cookout!

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Add Cheddar cheese and chilies to self-rising flour and beer, and you have yourself a zippy bread that goes great with salads, barbecue and chili.

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Asparagus stalks sauteed in butter are pureed and combined with milk to form this soup's base. Finish with blanched asparagus tips and dill weed.