Good Housekeeping July 2021: Take it Outside

Your

ULTIMATE

Outdoor Living Guide

50+ Grill & Chill Ideas Easy Deck & Patio Upgrades Best Ever BBQ Recipes And loads of frozen Treats!

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TA B L E O F CO NT E NTS

SUM M E R

DELIGHTS What's better than perfectly grilled meals and cool treats enjoyed in the comfort of your own backyard? Well, just about nothing, really — but don’t we all deserve an extra boost of happiness right now? The next 50-plus pages are packed with ways to make the best things about summer even better, including tips for expanding outdoor spaces, easy ice cream desserts and grilling tricks and recipes that will secure your “BBQ Master” title. You’ll have so many reasons to luxuriate outside, you may never want to go back in!

PRETTY PORCH IDEAS Give yourself a new chill spot and boost your home’s curb appeal. Win-win!

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N E W WAY S T O S E RV E I T U P These gorgeous DIYs will make alfresco dining easier than ever.

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SUPER SIDES Fresh new takes on potato salad, corn on the cob, pasta salad and more!

Jane Francisco

Editor in Chief, Good Housekeeping

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GRILLING 101 Our Test Kitchen’s secrets for amazing ribs, tender seafood and flavorful steak. Plus, pro tool tips.

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Francisco: Ari Michelson.

Get Exclusive Access to more great Organizing content!

Join the GH+ Club to unlock unlimited access to our downloadable mini-guides, website, members-only deals, product-testing opportunities — and more! For information and to sign up, head to goodhousekeeping.com/go/join.

BOREDOM BUSTERS Need to spruce up your table or an activity for the kids?

There’s a craft for that.

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GET OUTSIDE & ENJOY Turn that underused outdoor space into the most lived-in “rooms” of your home.

PAINT THE PORCH CEILING SKY BLUE.

ADD TABLE, INSTANT CHILL SPOT! Now you have some place to set your A.M. coffee or for guests to rest their drinks.

A circular style looks modern and is easier to walk around than a traditional rectangle when entertaining.

Mike Garten. Food styling by Kate Merker. Prop styling by Cate Geiger Kalus.

A serene shade overhead keeps a covered space light and bright.

Icy Moon Drops paint, benjaminmoore.com

Hang Loose!

Spend your summer swinging on a cool and comfy hammock.

Here’s how to find the perfect pick.

RECLAIM YOUR PORCH Just a step outside your door, a bonus living room awaits! Deck it out for summer with these no-sweat ideas.

Pile on the pillows Top an outdoor couch and chairs with a medley of comfy cushions that beg you to sit back and relax. Try mixing together a number of striped, floral and paisley prints within a single color scheme to keep the collection cohesive.

Add long, flowy drapes

Danielle Daly. Prop styling by Cate Geiger Kalus.

Breezy curtains don’t just lend a lovely texture to the space; they also provide added privacy and can help keep pesky mosquitoes away. Choose an outdoor-friendly fabric that is water- and mildew-resistant (try Outdoor Decor Escape Grommet Curtain Panel, $16, hayneedle.com) for a look that’s designed to last.

Freshen up the floor When you can’t sink your toes into sand, an outdoor area rug is the next best thing. Lay one down (try Estate Blue Indoor/Outdoor Rug, from $55, allmodern.com) to soften hard concrete or cover a wood deck that’s starting to split and splinter.

CHOOSE YOUR MATERIAL

TREES OPTIONAL

Rope styles let the most air through, but can be tricky to climb into. Quilted cotton hammocks combine breathability with extra padding but shouldn’t be left outside. For one that’ll survive the elements, go for synthetic fabric, as it’s less prone to fading and mildew.

If you don’t have two perfectly placed trees, add a stand. Wood styles tend to be sturdiest but may require washing and oiling. Rust-resistant powder-coated steel stands are often more affordable and also lighter, so you can easily move them into or out of the sun.

CHILL BOTTLES WITH FROZEN WATER BALLOONS. Use your faucet to fill regular latex balloons (they’re less likely to break) until they’re the size of oranges, then freeze overnight on a baking sheet.

They’ll melt more slowly than ice cubes, and no one will have to dunk a hand in ice water to fish out a drink.

TRIPLE PLAY Garden stool, cooler, plant stand — this must-have does it all!

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These pages: Mike Garten. Food styling by Kate Merker. Prop styling by Cate Geiger Kalus.

TURN A UTILITY CART INTO A PORTABLE BAR. Four wheels and a couple of shelves are all you need for a drink station that will roll around the porch as the party moves.

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Mike Garten. Design and styling by Cate Geiger Kalus.

GROW YOUR DECK WITH PAVERS. Lay stone patio tiles next to an existing deck to expand the usable space. Neutral stone creates the perfect canvas for all styles.

Leave it bare or partially cover it with an outdoor rug.

BUG OFF!

5 WAYS TO OUTSMART MOSQUITOES Here’s your plan to insect-proof your summer so you can stay comfy and virus-free. By Marisa Cohen Get rid of stagnant water.

Make sure there’s no standing water anywhere — on toys left on the lawn, plates under your flowerpots or trash in an open can. “Something as small as a bottle cap can be a breeding spot for mosquitoes,” says entomologist Jim Fredericks, Ph.D., from the National Pest Management Association.

“The good thing is that they can’t fly far, so if you eliminate breeding spots, you can

reduce the number of mosquitoes near your house.” One watery area you don’t have to worry about is your swimming pool — as long as it’s chlorinated and the filter is working, mosquitoes will buzz on by.

Hire a pro to check hidden spots.

An exterminator can inspect areas such as gutters, which can collect water and become prime breeding grounds.

While you’re at it, assess your

window screens and replace any that are ripped, broken or not fitting properly — especially if you live in a humid southern state.

Apply repellent, then do it again.

A lotion or spray containing DEET (it’s safe, even for kids, when used as directed), picaridin, IR3535 or oil of lemon or eucalyptus is your best bet for keeping mosquitoes away, but it will

wear off after a certain number of hours, depending on the formula, says Fredericks. Read the instructions on that bottle of insect repellent so you’ll know when to reapply it. And don’t forget to put it on kids 2 months and older too.

Cover your feet.

Skeeters love sweat and bacteria, making your tootsies a prime blood-sucking spot.

Use repellent and consider donning high-top sneakers or

high socks.

Dress for more success.

Wear lightweight, lightcolored clothes that hide your arms and legs. “Mosquitoes are attracted to dark colors,” explains Thomas Scott, Ph.D., professor of epidemiology at University of California, Davis. So relegate black and navy to the back of the closet and embrace those on-trend summer whites, khakis and pretty pastels.

GH

CLEANING LAB

How can I deepclean my grill?

Do it once or twice per season (along with minor cleanups after every few uses).

Try these techniques:

Remove the grates.

Wipe or brush off as much debris as you can, then mix up a solution of a grease-cutting dish liquid, like Dawn, and hot water. Soak grates for 15 to 30 minutes, then scrub clean with a grill brush or scrubbing pad­.

Tackle the inside.

While the grates soak, scrape the inside to clear loose particles from the bottom and sides. Clean the drip pan and grease cup in warm, soapy water, then line them with foil to make cleaning easier next time.

Wipe the outside.

Clean the exterior handle, side trays and doors with a cloth and soapand-water mix. (You can also use Mr. Clean Clean Freak Deep Cleaning Mist.) Finally, light it to make sure no burner holes are clogged.

Choose a large space with easy access to the kitchen or grill, then anchor it with an outdoor rug and add a table and chairs.

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1

MEASURE AND VISUALIZE BEFORE YOU BUY.

Outline the footprints of large items like tables and chairs with tape before you buy to make sure there will be plenty of room for foot traffic and door clearances.

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MIX UP YOUR CHAIR STYLES.

Pair a contemporary shape with a retro one in the same color for a collected look that feels eclectic but cohesive.

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ADD FLOOR DECOR TO TRANSITION SPOTS.

Think of groupings of potted flowers and lanterns as ways to soften up hard exterior surfaces. They also work as camouflage: Place them in front of anything unsightly.

Mike Garten. Design and styling by Cate Geiger Kalus.

CARVE OUT A DINING AREA.

PUT SUNSCREEN AND BUG SPRAY IN A BASKET. Round up outdoor essentials like sun protection and insect repellent to ensure that everyone stays comfortable. Tuck in hand wipes and a few paper fans, and it will seem as if you’ve thought of absolutely everything.

Q

Mike Garten. Prop styling by Cate Geiger Kalus.

MY GRILL LEFT A GREASE SPOT ON OUR WOOD DECK. WHAT SHOULD I USE TO GET IT OFF?

R E F R E S H WO O D FURNITURE.

If it’s dull and dirty, wash the wood with a mix of mild dish soap and water, then rinse. To give it a whole new look, lightly sand it, prime it and paint it a bright, happy color.

A: If the wood is raw — not sealed or painted — use laundry or dishwasher detergent to clean up the grease. Wet the wood, pour on the detergent and scrub with a sturdy brush. Let it sit for five to 10 minutes, then rinse the area well, scrubbing in the direction of the wood’s grain. Let it dry and take a look — if the grease isn’t all gone, repeat the process.

For sealed or ­painted wood, dishwashing liquid (the kind made for grease removal) and the same scrubbing method should remove it.

THE BEST

SKIN SECRETS UNDER THE SUN

Sunburns are like hangovers — the best thing is not to get one in the first place.

“Especially if you have fair skin, it’s easy to think, I get little burns all the time; I know how to deal with it,” says Crystal Aguh, M.D., an assistant professor of dermatology at Johns Hopkins School of Medicine. But each burn you get ups your risk of skin cancer. Enjoy the outdoors without catching too many rays using these proven strategies.

1

USE SUNSCREEN (EVEN IF YOU HAVE DARK SKIN).

A dark complexion offers some natural protection, but “no matter what your skin tone, it’s not enough to ward off the damage that can lead to cancer,” says Melanie Palm, M.D., director of Art of Skin MD in San Diego and an assistant clinical professor of dermatology at the University of California, San Diego.

Not to mention the aging effect of UV rays: “The breakdown of collagen, blood vessel damage, age spots, uneven pigmentation — it’s all related to sun exposure,” she says.

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DON’T SKIMP ON SPF ON CLOUDY DAYS. UV rays can penetrate clouds, and some overcast conditions can even enhance sun exposure. Scientists think that’s because certain types of clouds can reflect and scatter the sun’s rays, increasing the amount of radiation that makes it to Earth’s surface. Lotion up!

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FIND THE RIGHT FORMULA. Sunscreen comes in two basic types: physical and chemical. Physical sunscreen,

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also known as sunblock, bounces UV rays off the surface of skin, while chemical sunscreen helps absorb them. If you have darker skin, you may prefer the chemical kind, since physical blocks tend to be white, pasty and hard to rub in.

People with acne may also prefer a less goopy chemical sunscreen.

Physical blocks can be less irritating, so they’re a better choice for those with allergies or sensitive skin. Not sure which is which?

If the label lists only zinc oxide or titanium dioxide, it’s a physical sunscreen.

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BUY BROAD-SPECTRUM. The FDA requires that sunscreens dubbed “broadspectrum” be proven to shield against both UVA and UVB rays, the two major types. “UVA rays contribute more to aging damage, while UVB ones cause burns,” says Dr. Aguh. “Both increase your cancer risk.”

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SQUEEZE OUT A SHOT GLASS’S WORTH. “You probably need to put on twice as much as you think,” says Dr. Palm. A full-body application requires about

an ounce, or a shot glass full.

“For a beach day when you need to reapply every couple of hours, a four-ounce bottle of sunscreen should only last a day,” she says.

Apply a thick coating: “If you use SPF 30 but apply only half of what you should, you’re getting roughly the equivalent of an SPF 15,” Dr. Palm adds.

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TRY A SPRAY TO PROTECT YOUR SCALP. When it comes to the rest of your body, “spray sunscreens are generally not nearly as protective as creams,” says Amy Kassouf, M.D., a dermatologist at the Cleveland Clinic. But it’s smart to spritz any exposed area of your scalp with an invisible spray. Be sure to use a generous amount and rub it in.

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PUT THE OLD “BASE TAN” MYTH TO REST. Hear this: “There is no such thing as a safe tan,” says Dr. Aguh.

“Number one, any browning of the skin — even if you don’t burn — is a sign of sun damage. Two, a tan doesn’t afford you much protection.

It’s the equivalent of an SPF of 3 or 4, and that’s not going to cut it.”

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EAT TO BEAT MELANOMA. A diet full of colorful antioxidant-rich foods may reduce your skin cancer risk. One study found that a Mediterranean diet that included tea, fish and lots of produce was associated with decreased risk. And there’s good news for caffeine addicts: Other research found that drinking lots of caffeinated coffee (at least four cups a day) was associated with a significantly reduced risk of malignant melanoma.

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CHECK THE EXPIRATION DATE. “Sunscreens are meant to last up to three years, but high temperatures can cause them to degrade faster,” says Dr. Aguh.

The upshot: Don’t keep using last summer’s bottle.

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COVER YOUR EARS... and nose and toes. Some of the most-missed spots — including lips, feet and the backs of the hands — can be toughest to treat cancer on. “If you have to remove a cancer from the nose or an ear, there’s often not a lot of extra skin and tissue left afterward,” says

Dr. Kassouf. “And cancers on hands and feet tend to be more aggressive.”

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DRESS FOR SUCCESS. Look for clothing with an Ultraviolet Protection Factor (UPF) label, which is “great for superfair people who burn even with sunscreen,” says Dr. Palm. Your favorite white cotton tee probably has a UPF of only 5 to 8 (ouch!); darker colors and tighter weaves offer greater protection. You can also try our GH Textiles Lab pick, SunGuard Laundry Aid by Rit Dye, which temporarily adds UPF to clothing. Then put on a hat and a pair of UV-protective shades.

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READ YOUR RX. Some prescription drugs — certain antibiotics and acne and heart meds, for instance — can make skin more vulnerable to UV damage. “You can end up with a very severe burn after just a short time,” says Dr. Kassouf. If the label includes a warning to avoid sun exposure, stay shaded during peak sun hours (10 a.m. to 4 p.m.) and be extra vigilant about sunscreen.

Mike Garten. Design and styling by Cate Geiger Kalus.

Hang an instant green wall.

Floating plants are like a gallery wall for the outdoors! Attach flatbacked planters to the slats using zip ties or small hooks.

Include plant, flower and herb varieties for maximum interest.

Make an Edible Centerpiece

Before your next alfresco dinner party, load up on fresh fruit from the farmers’ market and arrange it along the center of the table for a feast of a focal point.

STACK DISHES ON THE TABLE.

Q: CAN I WASH MY GARDENING GLOVES? A: Yes! Many types, like ones made of 100% cotton or coated with rubbery nitrile for durability, can be machine-washed. Let any mud on them dry, then brush off the loose dirt before cleaning. I recommend a spritz of prewash spray to help remove set-in stains.

Leather gardening gloves should be hand-washed in cold water and mild detergent — just put them on and wash your hands in the suds, then rinse and blot well.

It’s best to reshape and air-dry gloves so they won’t shrink or get damaged.

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Mike Garten. Food styling by Kate Merker. Prop styling by Cate Geiger Kalus.

To keep the vibe relaxed, skip formal place settings so friends can fill their plates and eat where they please.

TRANSFORM A WINDOW INTO A PASS-THROUGH OUTDOOR BAR. With a single trip to the hardware store, you can create a clever serving and hangout area close to your kitchen.

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DIY A ONE-OF-A-KIND SERVING LEDGE.

Mike Garten. Design and styling by Cate Geiger Kalus.

Install sturdy brackets (they should be slightly shorter than the depth of the board) to the exterior wall under a window and screw a painted piece of plywood on top.

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ADD AN AWNING.

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GET THE RIGHT SEATING.

Highlighting an exterior window with a shade will make it appear bigger. Pile on the charm with stripes and a scalloped edge.

You’ll want stools whose seats are 11 to 13 inches lower than the ledge. Be sure they’re designed for outdoor use so they can withstand the elements.

CREATE A HANGOUT ON THE GRASS. Encourage company to step down to the lawn by arranging comfy chairs and cushions around a soft quilt.

KEEP CUSHIONS PRISTINE .

Mike Garten. Food styling by Kate Merker. Prop styling by Cate Geiger Kalus.

Use a cotton swab to dab away mildew spots on white fabric with chlorine bleach (use hydrogen peroxide for those on colored fabric), then rinse. Always test in an out-of-the-way area first.

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Put a Garden Bench to Work Think of a gardening table as a multiuse station for all your backyard duties, from repotting plants to serving up food and drinks for guests.

Paint it a bright color or add hooks for further customization.

gardening

entertaining

CLEVER USES FOR A GARDEN HOSE Soak up new ideas for this outdoor staple.

Manage cord clutter.

Split a length of hose lengthwise and use it to neaten and encase unruly cords.

Protect your patio.

Coil an old hose under large flowerpots and containers to improve drainage and avoid stains and warped wood.

Scare away critters.

Create a resident garden snake by cutting a one- to two-foot length of hose and laying it on the ground in an S shape.

Design a flower bed.

Hoses bend and are easily moved, so you can lay out your vision before digging into the soil.

Mike Garten. Design and styling by Cate Geiger Kalus.

Safety-proof blades.

Cut to size and slice lengthwise to make a protective cover for handsaws or ice skates.

SUMMER BBQ BLOWOUT!

Have the best ever backyard cookout — or a special weeknight meal just because! These recipes and ideas (starting here with these super-duper sides and apps ) will take your favorite bites to the next level.

Harissa

Garlic & Herb Cheese Spread

Better Than Butter!

Up the flavor ante on your corn on the cob. Slather one of the store-bought superstars above on your kernels.

Or just squeeze on juice from half a lime and add salt and pepper. Then top with fresh herbs and grated cheese.

Danielle Daly. Food styling by Barrett Washburne. Prop styling by Cate Geiger Kalus.

Pesto

Sides, salads & apps

EAT YOUR VEGGIES

When they’re as good as the ones below, nobody will argue.

Q

I NEED TO UP MY PASTA SALAD GAME. ANY IDEAS?

A: Give one of these crowd-pleasers a try! Cook 1 lb of pasta, then mix in…

BLT SALAD

1 red onion (sliced and sautéed) + 8 slices cooked bacon + 1 pt cherry tomatoes (halved) + 2 cups baby arugula

Mike Garten. Food styling by Michael Pederson. Prop styling by Cate Geiger Kalus.

TABBOULEH SALAD

HEIR LOOM TOM ATO SA L A D Active 15 min. | Total 15 min.

1/4 cup olive oil 2 Tbsp Champagne vinegar 1 tsp honey Kosher salt and pepper 1 pint mixed-color cherry or grape tomatoes, halved 2 Tbsp finely chopped chives, plus more for serving 1 lb heirloom tomatoes, some sliced and some cut into wedges Small basil leaves, for serving

1. In medium bowl, whisk together oil, vinegar, honey and 1/2 tsp each salt and pepper. Add cherry tomatoes and chives and toss to combine.

2. Arrange heirloom tomatoes on plate and sprinkle with 1/4 tsp each salt and pepper. Spoon cherry tomato mixture on top. Top with additional chives and basil leaves.

SERVES 6 About 105 cal, 9.5 g fat (1.5 g sat), 1 g pro, 185 mg sodium, 6 g carb, 1 g fiber

W HIT E BE A N & BROCCOLIN I SA L A D

Active 20 min. | Total 20 min.

Kosher salt and pepper 1 lb Broccolini, trimmed (about 3 bunches) 3 Tbsp olive oil 1 tsp lemon zest plus 2 Tbsp juice 2 Tbsp honey mustard 1/2 tsp red pepper flakes

2 Tbsp capers, drained and chopped 1 15.5-oz can small white beans, drained

1. In large pot of salted boiling water, cook Broccolini until stalks are crisp-tender, 2 min. Drain and transfer to ice bath to cool.

Drain and pat dry, then cut into large pieces.

2. In large bowl, whisk together oil, lemon zest and juice, mustard, red pepper flakes and 1/4 tsp each salt and pepper; stir in capers.

Add Broccolini and beans and toss to coat.

SERVES 6 About 145 cal, 7.5 g fat (1 g sat), 6 g pro, 375 mg sodium, 19 g carb, 6 g fiber

1 lb tomatoes (diced) + zest and juice of 1 lemon + 1/2 seedless cucumber (diced) + 2 cups parsley (chopped) + 1 cup mint (chopped) + 5 Tbsp olive oil SMOKY TAPAS SALAD One 15-oz can cannellini

beans + 12 oz roasted red peppers (chopped) + 6 oz Spanish chorizo (sliced) + 1/4 cup olive oil + 2 Tbsp sherry vinegar

HON E Y-LIME R A MEN SA L A D Active 20 min. | Total 30 min.

8 oz Chinese curly egg noodles (or ramen noodles) 1/4 cup tahini (sesame paste) 3 Tbsp soy sauce 3 Tbsp fresh lime juice 1 Tbsp honey 2 cloves garlic, crushed with press 1 large seedless (English) cucumber, chopped 1 pint grape tomatoes, halved 3 cups thinly sliced Napa or Savoy cabbage 1/4 cup finely chopped cilantro 1. Cook noodles per package directions. Meanwhile, in large bowl, whisk tahini, soy sauce, lime juice, honey and garlic until smooth. Add cucumber, tomatoes and cabbage; toss until well coated.

2. Drain noodles and rinse with cold water. Drain once more, shaking off as much excess water as possible. Add to bowl with vegetables along with cilantro. Toss until well combined. Serve immediately or refrigerate, covered, up to 1 day.

SERVES 8 About 180 cal, 5 g fat (1 g sat), 7 g pro, 340 mg sodium, 28 g carb, 3 g fiber

MAKE IT A MEAL! Replace egg noodles with an equal amount of soba noodles and add 1 lb grilled shrimp or chicken for a complete dinner for four.

Sides, salads & apps

Mike Garten. Food styling by Simon Andrews. Prop styling by Cate Geiger Kalus.

GRILLED VEGGIES WITH HONEY-THYME VINAIGRETTE

CREAMY BASIL POTATO SALAD

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COOL SOUPS

We tapped into the season’s finest fruits and veggies — not just tomatoes! — for these fun takes on the classic Spanish gazpacho.

GR ILLED V EGGIES W IT H HON E Y-TH Y ME V INA IGR ET T E Active 10 min. | Total 20 min.

Mike Garten. Food styling by Christine Albano. Prop styling by Lis Engelhart.

2 Tbsp red wine vinegar 1/2 tsp honey Kosher salt and pepper 1 shallot, finely chopped 1 tsp fresh thyme, plus more for serving 2 Tbsp olive oil, plus more for brushing vegetables 2 yellow summer squash, sliced 2 zucchini, sliced 1 small eggplant, sliced 2 red peppers, quartered lengthwise 1 lb asparagus

1. Heat grill to medium-high. In small bowl, whisk together vinegar, honey and 1/2 tsp each salt and pepper to dissolve. Stir in shallot and thyme; let sit while grilling vegetables.

2. Brush vegetables with oil and season with salt and pepper. Grill, turning once, until lightly charred and just tender, 2 to 4 min. per side; transfer to platter.

3. Stir 2 Tbsp oil into vinegar mixture; serve over vegetables and sprinkle with additional thyme if desired.

SERVES 6 About 135 cal, 7.5 g fat (1 g sat), 5 g pro, 250 mg sodium, 15 g carb, 6 g fiber

CR E A M Y BA SIL POTATO SA L A D

Active 30 min. | Total 50 min.

3 lbs baby red and gold potatoes, scrubbed Kosher salt and pepper 8 oz crème fraîche, at room temp 1 Tbsp Dijon mustard 2 Tbsp fresh lemon juice 3 scallions, thinly sliced, plus more for topping 3/4 cup packed fresh basil, thinly sliced, plus more for serving

1. Place potatoes in large pot and add enough water to cover by 2 in. Bring to a boil. Add 1 Tbsp salt, then reduce heat and gently simmer until tender, 12 to 15 min.

Drain and run under cold water to cool slightly, then spread out to dry. When cool enough to handle, cut potatoes in half.

2. In large bowl, whisk together crème fraîche, mustard, lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Add potatoes and gently toss to coat, then fold in scallions and basil.

3. Let sit 30 min. or refrigerate up to overnight. Sprinkle with additional scallions and basil before serving.

SERVES 8 About 250 cal, 11.5 g fat (7 g sat), 5 g protein, 270 mg sodium, 33 g carb, 3 g fiber

SAVORY STON E FRU IT GA ZPACHO

CHILLED COR N GA ZPACHO

CUCUMBER-MELON GA ZPACHO

Active 10 min. | Total 40 min. plus chilling

Active 15 min. | Total 15 min. plus chilling

Active 15 min. | Total 45 min. plus chilling

11/4 lbs nectarines or peaches (about 4 small), pitted, plus slices for serving 1 lb red or orange heirloom tomatoes (about 3), quartered 2 Tbsp olive oil, plus more for serving 2 tsp sherry vinegar 1 small clove garlic, grated Kosher salt and pepper 1. In blender, puree nectarines, tomatoes, oil, vinegar, garlic and 1/2 tsp each salt and pepper until smooth.

2. Refrigerate at least 1 hr. and up to overnight before serving.

Serve topped with sliced nectarines, cracked pepper and extra drizzle of oil.

4 large ears corn, shucked 1/4 yellow pepper 1/2 yellow heirloom tomato (about 5 oz) 1/2 small sweet onion 1 Tbsp fresh lime juice Kosher salt Queso fresco, cilantro leaves and cayenne, for serving

SERVES 4 About 175 cal, 11 g fat (1.5 g sat), 2.5 g pro, 245 mg sodium, 20 g carb, 4 g fiber

1. Bring medium pot of water to a boil. Add corn and boil 2 min., then drain and run under cold water to cool.

2. Working over a bowl, cut kernels off cobs and use back of knife to scrape any remaining bits of kernels and juices. Discard cobs.

3. Transfer corn to blender along with pepper, tomato, onion, lime juice and 1/2 tsp salt and puree until smooth. Refrigerate at least 30 min. and up to overnight. Serve topped with crumbled queso fresco, cilantro and pinch cayenne.

SERVES 4 About 165 cal, 4 g fat (1.5 g sat), 7 g pro, 330 mg sodium, 32 g carb, 4 g fiber

1 lb English cucumbers, cut into pieces,plus more for serving 1/2 small honeydew melon, seeded and rind removed (about 1 lb), cut into pieces 1/2 cup flat-leaf parsley 3 Tbsp red wine vinegar 1 Tbsp fresh lime juice 2 tsp sugar Kosher salt and pepper Watercress, for serving 1. In blender, puree cucumbers, melon, parsley, vinegar, lime juice, sugar and 1/2 tsp salt until smooth.

2. Refrigerate at least 1 hr. and up to overnight. Serve topped with watercress, sliced cucumber and cracked pepper.

SERVES 4 About 75 cal, 0 g fat (0 g sat), 3 g pro, 270 mg sodium, 18 g carb, 3 g fiber

HOST AN APP-Y HOUR

These hearty, yummy dips and bites will keep a crowd satisfied.

Sides, salads & apps

GRILLED CORN & RICOTTA DIP Active 30 min. | Total 30 min.

5 ears corn, shucked 1 cup ricotta 1/4 cup feta cheese 1/4 cup mint leaves, plus more for serving 1 Tbsp fresh lemon juice 1/4 tsp red pepper flakes Kosher salt and pepper Toasted baguette slices, for serving

1. Heat grill to medium. Grill corn, turning occasionally,until charred, 12 to 15 min. Let cool, then cut kernels from cobs.

2. Reserve 1/2 cup kernels and add rest to food processor with ricotta, feta, mint, lemon juice, red pepper flakes and 1/2 tsp each salt and pepper and puree until smooth.

Transfer to serving dish and sprinkle with reserved corn and additional mint if desired. Serve with baguette toasts. Makes 31/2 cups.

SERVES 8 About 125 cal, 6 g fat (3.5 g sat), 6 g pro, 200 mg sodium, 14 g carb, 2 g fiber

CH U N K Y BU FFA LO BLU E DIP

FIZZY FRUITY FLOATS To create floats with an unusual twist, set out a variety of fruit sodas — like raspberry, orange and grape — and chilled glasses filled with scoops of vanilla ice cream. Garnish with adorable straws.

1 cup sour cream 1 cup plain yogurt 3 Tbsp Buffalo-style hot sauce 1 Tbsp fresh lemon juice Kosher salt and pepper 2 oz blue cheese, crumbled, plus more for serving 2 scallions, thinly sliced, plus more for serving 8 mini seedless cucumbers, for serving

1. In bowl, whisk together sour cream, yogurt, hot sauce, lemon juice and 1/4 tsp each salt and pepper. Stir in blue cheese and scallions. Sprinkle with more blue cheese and scallions to serve if desired. Makes 21/3 cups.

2. Halve cucumbers lengthwise and use melon baller to hollow out.

Serve with dip.

SERVES 8 About 105 cal, 8 g fat (5 g sat), 4 g pro, 295 mg sodium, 5 g carb, 0 g fiber

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Mike Garten. Food styling by Michael Pederson. Prop styling by Cate Geiger Kalus.

Active 10 min. | Total 10 min.

GRILLED CORN & RICOTTA DIP

MIN I SHR IMP ROLLS

Active 40 min. | Total 40 min.

Mike Garten. Food styling by Simon Andrews. Prop styling by Cate Geiger Kalus.

3 Tbsp mayonnaise 1 Tbsp fresh lemon juice Pinch cayenne pepper Kosher salt 1 Tbsp chopped fresh tarragon 1 lb cooked shrimp, roughly chopped 24 soft mini potato rolls (party-size) 2 Tbsp unsalted butter, melted Lettuce and crushed dill potato chips, for serving

1. In large bowl, whisk together mayonnaise, lemon juice, cayenne and 1/2 tsp salt. Stir in tarragon, then toss with shrimp.

2. Heat large nonstick skillet on medium. Separate rolls into rows (for easier handling while browning) and brush exposed sides with butter. Cook, buttered side down, until golden brown, 2 to 3 min. per buttered side. Transfer to cutting board.

3. Cut 1/2-in.-deep slit across top of each row of rolls. Separate rolls and gently pry open with fingers.

Line each roll with lettuce, then divide shrimp mixture among rolls and top with crushed potato chips if desired.

SERVES 12 About 265 cal, 7 g fat (2 g sat), 20 g pro, 440 mg sodium, 32 g carb, 2 g fiber

CHUNKY BUFFALO BLUE DIP

VINEGAR COCKTAILS

Avocados

Holy moly, wait till you taste this guacamole! The secret: grilled avocados.

Q

HOW CAN I TELL HOW HOT MY GRILL IS WITHOUT A THERMOMETER? A: Use this method, tested and trusted by chefs. Hold your hand over the grill, palm side down, about four inches from the grate. Count the seconds (one, one-thousand, two, one-thousand…) you can stand to keep it there. Then decode the temperature:

2 SEC. = HIGH HEAT 3 TO 4 SEC. = MEDIUM-HIGH HEAT 5 TO 6 SEC. = MEDIUM HEAT 7 TO 8 SEC. = MEDIUM-LOW HEAT INDEFINITELY = LOW HEAT

SMOK Y GUAC A MOLE Active 10 min. | Total 15 min.

1/4 cup finely chopped fresh cilantro Tortilla chips, for serving

2 ripe avocados, halved and pitted 2 tsp vegetable oil 3 Tbsp fresh lime juice 1 clove garlic, crushed with press 1/2 tsp ground chipotle chile 1/4 cup finely chopped red onion

1. Heat grill to medium-high. Brush cut sides of avocados with oil. Grill 2 to 4 min. or until grill marks appear.

2. Transfer avocados to cutting board; cool slightly. Remove avocados from peel. Mash with

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lime juice, garlic, chipotle and 1/2 tsp salt until almost smooth. Stir in red onion and cilantro. Transfer to serving bowl. Refrigerate, covered, until cold, about 1 hr. Serve with tortilla chips.

MAKES ABOUT 11/4 CUPS Each 1/3 cup about 190 cal, 17 g fat (2 g sat), 2 g pro, 265 mg sodium, 11 g carb, 7 g fiber

BL ACK BER RY SHRU B

In medium bowl, mash 1 small container (6 oz) blackberries, 1/3 cup sherry vinegar and 1 Tbsp sugar; let stand at least 2 hr. or up to overnight. Strain out solids, reserving liquid. In tall Tom Collins glass of ice, combine 2 Tbsp blackberry liquid and 3 Tbsp each elderflower liqueur and vodka. Top off with seltzer. Garnish with blackberries. Serves 1.

BA SIL- CITRUS A PER ITIF

In shaker, muddle 1 slice orange, 6 basil leaves and 1/2 tsp sugar.

Add 1/2 cup Lillet Blanc, 1 Tbsp champagne vinegar, 2 Tbsp triple sec or Grand Marnier and ice. Cover and shake well. Strain into cocktail glass. Garnish with orange peel. Serves 1.

A PPLE J U LEP

In highball glass of ice, stir together 1/4 cup apple juice, 3 Tbsp bourbon and 1 Tbsp cider vinegar. Garnish with apple slices. Serves 1.

Mike Garten. Food styling by Chris Lanier. Prop styling by Cate Geiger Kalus.

Sides, salads & apps

The hottest new cocktail ingredient is probably already in your pantry. Vinegar — cider, champagne or sherry — replaces lemon and lime and adds major flavor.

PE ACH & PROSCI U T TO SK EW ER S

Active 15 min. | Total 15 min. plus marinating

Mike Garten. Food styling by Simon Andrews. Prop styling by Cate Geiger Kalus.

1/2 cup olive oil 2 Tbsp red wine vinegar 2 Tbsp chopped fresh herbs (such as basil, thyme, oregano) 1/4 tsp red pepper flakes Kosher salt 10 oz bocconcini mozzarella (about 16 balls) 16 slices prosciutto 2 nectarines, cut into 8 wedges each

1. In medium bowl, whisk together oil, vinegar, herbs, red pepper flakes and 1/2 tsp salt. Add mozzarella and turn to coat. Let sit at room temp 1 hr. or refrigerate overnight.

2. When ready to serve, remove mozzarella from marinade. Cut prosciutto slices in half lengthwise and fold accordion-style. Slide onto bamboo skewers with mozzarella and nectarine wedges.

SERVES 8 About 190 cal, 14 g fat (6 g sat), 15 g pro, 690 mg sodium, 4 g carb, 1 g fiber

FINGER-LICKING GOOD RIBS AND STEAK

Grilling

Sure, technically you should eat strip steak with a knife and fork, but you won’t be able to resist swiping a piece right off the platter.

101 PE ACH-BOU R BON BBQ BA BY BACK S Active 45 min. | Total 1 hr.

1. In small saucepan, combine tomato puree, vinegar, molasses, brown sugar, mustard, Worcestershire sauce and cumin, then stir in peach, onion, garlic and bacon.

Simmer, stirring occasionally, until reduced by one-fourth, 15 to 20 min.

2. Transfer mixture to blender and puree until smooth, then blend in bourbon. Transfer scant 1 cup to small bowl and set aside for serving later.

3. Heat grill to medium. Season each rack of ribs with 1/2 tsp each salt and pepper; place on grill, bone side down; brush tops with 1/2 cup sauce and grill, covered, 15 min.

4. Flip racks over and grill, covered, 10 min. Uncover, increase heat to medium-high and grill, basting with some remaining sauce and turning occasionally, until cooked through and beginning to char, 5 to 6 min. more. Transfer to cutting board, brush with some of remaining sauce and let rest at least 5 min. before cutting. Serve with remaining sauce.

SERVES 8 About 355 cal, 22 g fat (8 g sat), 23 g pro, 390 mg sodium, 14 g carb, 1 g fiber

Mike Garten. Food styling by Simon Andrews. Prop styling by Lis Engelhart.

1/2 cup tomato puree 1/4 cup red wine vinegar 3 Tbsp molasses 2 Tbsp brown sugar 2 Tbsp Dijon mustard 1 Tbsp Worcestershire sauce 1/2 tsp ground cumin 1 peach, sliced (about 1 cup) 1/2 medium onion, chopped 1 clove garlic, thinly sliced 11/2 oz smoked slab bacon, cut into 1-in. pieces 3 Tbsp bourbon 2 racks baby back ribs (about 13/4 lbs per rack) Kosher salt and pepper

KOR E A N M A R INAT ED COU N T RY-ST Y LE R IBS Active 20 min. | Total 20 min. plus marinating

DOU BLE R ED -E Y E ST. LOU IS–ST Y LE R IBS Active 10 min. | Total 2 hr. 40 min.

2 Tbsp sweet paprika 1 Tbsp ground coffee 1 tsp garlic powder 1 tsp chili powder 1/2 tsp ground cinnamon Kosher salt and pepper 1 rack St. Louis–style ribs (about 2 lbs) 1/2 cup sugar 11/2 Tbsp instant coffee

Kate Mathis.

1. Heat oven to 300°F. In medium bowl, whisk together paprika, ground coffee, garlic powder, chili powder, cinnamon, 21/2 tsp salt and 1/2 tsp pepper. Place ribs on large piece of foil on rimmed baking sheet and rub with spice mixture.

Cover tightly with foil and bake until very tender and meat is pulling away from bones, 21/2 to 3 hr.

2. Meanwhile, in small saucepan, combine sugar, instant coffee and 1/2 cup water. Bring to a boil and reduce by half, 10 to 12 min. Remove coffee syrup from heat and let cool.

3. Remove ribs from oven and transfer to cutting board. Increase oven temp to broil and line sheet pan with foil. Unwrap ribs and place on prepared pan.

4. Brush ribs with 1/4 cup coffee syrup and broil until beginning to char, 1 to 2 min. Brush with remaining coffee syrup and broil until sticky and sizzling, 1 to 2 min. more. Let ribs rest at least 5 min. before cutting into pieces.

SERVES 8 About 250 cal, 16.5 g fat (5 g sat), 12 g pro, 660 mg sodium, 15 g carb, 1 g fiber

1/3 cup soy sauce 1/3 cup rice wine 2 Tbsp brown sugar 1 Tbsp gochujang (Korean pepper paste) 1 Tbsp toasted sesame seeds 1 medium onion, sliced 2 cloves garlic, smashed 2 scallions, chopped 2 lbs country-style ribs (about 12 ribs) 1. In large bowl, whisk together soy sauce, rice wine, brown sugar and gochujang. Stir in sesame seeds, onion, garlic and scallions.

2. Add ribs, turn to coat and refrigerate, covered, at least 2 hr. and up to overnight.

3. Heat grill to medium-high.

Remove ribs from marinade and grill until just cooked through, 4 to 5 min. per side.

SERVES 8 About 210 cal, 13 g fat (3.5 g sat), 22 g pro, 270 mg sodium, 2 g carb, 0 g fiber

GH TEST KITCHEN TIP

Pork ribs have a membrane (a thin piece of tissue) attached to their undersides. For best flavor and texture, remove it before cooking: Slide a knife under 1 edge; wiggle to loosen it before grabbing the edge with a paper towel and pulling it off.

CHIMICH U R R I ST R IP ST E A K Active 10 min. | Total 25 min.

1 cup packed fresh parsley 1 cup packed fresh cilantro 1 clove garlic 3 Tbsp extra virgin olive oil 2 Tbsp sherry vinegar 1/4 tsp dried oregano 1/4 tsp crushed red pepper 4 New York beef strip steaks (21/2 lbs), each 1 in. thick Grilled Red Potatoes and Grilled Plum Tomatoes (optional, recipes below)

1. Heat grill on mediumhigh. Fit wire rack into rimmed baking sheet.

2. Prepare herb sauce: In food processor, pulse

parsley, cilantro and garlic until finely chopped. Add oil, vinegar, oregano, red pepper and 1/8 tsp each kosher salt and black pepper; pulse to blend.

3. Pat steaks dry. Season with 1/2 tsp each kosher salt and pepper. Grill, turning occasionally, until desired doneness, 7 to 8 min. for medium-rare. Transfer to wire rack. Let stand 5 min.

4. Stir meat juices into herb sauce. Slice steak; serve with sauce as well as grilled potatoes and tomatoes if desired.

SERVES 6 About 445 cal, 31 g fat (10 g sat), 38 g pro, 285 mg sodium, 1 g carb, 1 g fiber

GR ILLED R ED POTATOES

On large sheet of heavy-duty foil, place 11/2 lbs small red potatoes, cut into halves; toss with 1 Tbsp olive oil and 1/2 tsp each salt and pepper.

Fold foil over; crimp edges to seal. Grill on medium-high until tender, turning over once, 25 to 30 min. Serves 6.

GRILLED PLUM TOMATOES

Cut 6 medium plum tomatoes into halves. Brush cut sides lightly with 1 Tbsp olive oil and sprinkle with 1/4 tsp each salt and pepper. Grill until lightly charred, 3 to 5 min. per side. Serves 6.

Fan Favorites

Grilling

101

Tired of the same old boring patties and dogs? Upgrade them, then add pizza and souvlaki to your go-to repertoire. Yum!

DE V ILED BU RGER

In large bowl, mix 2 lbs ground beef chuck, 1/3 cup prepared chile sauce and 2 tsp each finely chopped onion, prepared horseradish, spicy brown mustard and Worcestershire sauce along with 1/2 tsp salt and 1/4 tsp pepper. Divide into 6 mounds; form into 1-in.-thick patties. Grill on medium to desired doneness. Serve on pretzel buns with pickles, lettuce, tomato and Cheddar.

SERVES 6 About 600 cal, 28 g fat (13 g sat), 41 g pro, 1,030 mg sodium, 43 g carb, 1 g fiber

GH

TEST KITCHEN

BEST GRILL H AC K S E V E R Barbecue legend Elizabeth Karmel, author of Steak and Cake, shares her secrets.

Food Safety First

Skewer Smarter

Stick meat or cut vegetables on two skewers instead of one (it’ll look like a ladder) to prevent things from rolling around and cooking unevenly.

Wait It Out

Any protein (chicken, burgers, you name it) will stick to the hot surface as soon as it hits it.

As meats cook, they will be released from the grates naturally, so you can turn them over easily with a pair of tongs.

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Mike Garten. Food styling by Chris Lanier. Prop styling by Cate Geiger Kalus.

Wrap one pair of tongs with red electrical tape and another with green. The red set is for raw food only (think “Red means stop”); the green is for finished, cooked food.

Q

I PREFER WINE — YES, EVEN AT A BARBECUE. HOW DO I FIND THE RIGHT MATCH?

HOT DOG

Mike Garten. Food styling by Michael Pederson. Prop styling by Cate Geiger Kalus.

Off-Dry Riesling OR Prosecco

Grill up your favorite weiners and buns, then top with one of these cross-country combos: STR EET- C A RT DOG

Sweet stewed onions + sauerkraut + spicy brown mustard ITA LI A N DOG

BURGER Rioja OR Beaujolais

Sautéed peppers and onions + roastedpotato chunks SONOR A N DOG

Fresh pico de gallo + pickled or fresh jalapeños + sour cream + cilantro BBQ CHICKEN Rosé OR Red Zinfandel

CU BA N FR ITA DOG

Potato sticks + raw chopped white onion + ketchup

H AWA II A N DOG

STEAK Malbec OR Rhone Blend

Yellow mustard + garlic mayo + finely chopped fresh pineapple + sliced green onions

Grilling

101 BA R BECU ED ITA LI A N SAUSAGE & PEPPER PIE Active 15 min. | Total 25 min.

Flour, for dusting 1 lb pizza dough (thawed if frozen), left out at room temp for 30 min.

2 tsp olive oil 2 small bell peppers (1 red and 1 orange), quartered 2 sweet Italian sausage links (about 8 oz), halved lengthwise 4 oz part-skim mozzarella, shredded 1/2 small red onion, thinly sliced 3 pepperoncini peppers, thinly sliced

1. Heat grill on medium-high.

Lightly dust baking sheet with flour. On floured surface, shape dough into 14-in. round; place on prepared sheet. Brush dough with 1 tsp oil.

2. Place peppers and sausages, cut sides down, on grill and cook, covered, 3 min. Turn and grill, covered, until sausages are cooked through and peppers are tender, 2 to 3 min. more. Transfer to cutting board; slice.

3. Transfer pizza dough to hot grill grate, oiled side down, and cook, covered, until top begins to bubble and bottom is crisp, about 2 min. Brush top of dough with remaining 1 tsp oil.

4. Turn dough over and sprinkle grilled side with half of mozzarella, then all of onion. Top with peppers, sausage and pepperoncini; sprinkle with remaining cheese.

Grill, covered, until bottom is golden brown and crisp and mozzarella has melted, about 3 min.

Transfer to cutting board; cut into pieces to serve.

SERVES 4 About 485 cal, 19 g fat (6 g sat), 19 g pro, 1,494 mg sodium, 55 g carb, 3 g fiber

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CHICK EN SOU V L A K I SK EW ER S Active 15 min. | Total 25 min.

These pages: Anna Williams. Food styling by Vivian Lui. Prop styling by Pamela Duncan Silver.

1 lb skinless, boneless chicken breasts, cut into 1-in. chunks 3 Tbsp olive oil 1/2 tsp ground coriander 1/2 tsp dried oregano 1 pint grape tomatoes 2 cloves garlic, chopped 3 Tbsp fresh lemon juice, plus lemon wedges for serving 1/2 head romaine lettuce, shredded 4 green onions, thinly sliced 1/2 cup dill, chopped 4 pitas, warmed

1. Heat grill on medium-high. Toss chicken with 1 Tbsp oil, then coriander, oregano and 1/4 tsp each kosher salt and pepper.

Thread onto skewers.

2. Place tomatoes and garlic on large piece of heavy-duty foil.

Sprinkle with 1 Tbsp oil and 1/4 tsp each kosher salt and pepper. Fold and crimp foil to form pouch.

3. Place pouch and skewers on grill. Cook, shaking pouch and turning skewers occasionally, until chicken is cooked, 8 to 10 min. Just before removing from grill, brush chicken with 1 Tbsp lemon juice.

4. Meanwhile, in bowl, toss lettuce, onions and dill with remaining 2 Tbsp lemon juice, 1 Tbsp oil and 1/4 tsp each kosher salt and pepper.

5. Serve chicken, tomatoes and salad with pitas and lemon.

SERVES 4 About 415 cal, 14 g fat (2 g sat), 30 g pro, 750 mg sodium, 42 g carb, 5 g fiber

HOW TO

GRILL YOUR FOOD, NOT YOUR SKEWERS!

Always soak wooden skewers in water for 30 min. before grilling, or they could catch fire. You forgot? Oops! For a quick fix, wrap the exposed ends with foil, or invest in metal skewers. We like Fire Wire Flexible Grilling Skewers, $10 for two, amazon.com.

SPECIAL SAUCE

Drizzle these homemade sauces on steak, chicken and more. Most of them can also be used as a marinade to flavor meat before cooking.

Grilling

101

2 cloves garlic, finely chopped 1/8 tsp dried thyme 3/4 lb tomatoes, chopped 2 Tbsp Worcestershire sauce 1/2 cup loosely packed parsley leaves, finely chopped

1. In 4-qt saucepot, heat oil on medium. Add celery, onion, bell pepper and 1/4 tsp each salt and black pepper. Cook 12 min. or until tender, stirring often.

2. Add garlic and thyme; cook 1 min., stirring. Add tomatoes and 1/4 cup water. Heat to simmering; cook 10 min. or until tomatoes have broken down, stirring occasionally.

Stir in Worcestershire sauce and parsley. Serve warm or at room temperature. Makes about 2 cups.

MAKES ABOUT 2 CUPS Each 1/4 cup serving about 35 cal, 2 g fat, 1 g pro, 105 mg sodium, 5 g carb, 1 g fiber

MI A MI MOJO SAUCE

Total 10 min.

1 1/2 cups mayonnaise 1/4 cup cider vinegar 2 Tbsp horseradish, drained 1 Tbsp lemon juice 3/4 tsp sugar 1/4 tsp cayenne (ground red) pepper

Whisk together all ingredients, along with 3/4 tsp salt and 1/2 tsp black pepper, until smooth.

MAKES ABOUT 1 CUP Each 1/4 cup serving about 315 cal, 1 g carb, 35 g fat (5 g sat), 540 mg sodium

CR EOLE SAUCE Active 10 min. | Total 25 min.

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1 Tbsp olive oil 2 stalks celery, finely chopped 1 medium onion, finely chopped 1 small green bell pepper, seeded and finely chopped

Active 5 min. | Total 15 min.

1/4 cup olive oil 3 cloves garlic, sliced 1/2 tsp dried oregano 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1/4 tsp ground cumin 1 cup packed fresh cilantro leaves

1. In 8-in. skillet, combine oil, garlic and oregano. Cook on medium-low 5 min. or until garlic is golden brown. Remove from heat; cool slightly.

2. In food processor, pulse garlic-oil mixture with orange juice, lime juice, cumin, 1/2 tsp salt and 1/4 tsp pepper until smooth. Add cilantro; pulse just until finely chopped, stopping and scraping bowl occasionally.

MAKES ABOUT 1 CUP Each 2 Tbsp serving about 70 cal, 7 g fat (1 g sat), 125 mg sodium, 3 g carb

Mike Garten. Food styling by Michael Pederson. Prop styling by Cate Geiger Kalus.

W HIT E BBQ SAUCE

SPICY PE A N U T SAUCE Active 10 min. | Total 10 min.

6 Tbsp creamy all-natural peanut butter 6 Tbsp canola or vegetable oil 1/4 cup water 2 Tbsp rice vinegar 2 Tbsp fresh lime juice 2 tsp low-sodium soy sauce 2 tsp gochujang 2 scallions (whites only) In blender, puree all ingredients, scraping down sides as necessary, until smooth.

Mike Garten. Food styling by Christine Albano. Prop styling by Lis Engelhart.

MAKES 11/2 CUPS Each Tbsp about 60 cal, 5.5 g fat (0.5 g sat), 1 g pro, 40 mg sodium, 1 g carb

GINGER- CU R RY YOGU RT Active 10 min. | Total 10 min.

GH TEST KITCHEN TIP

LEMON- C A PER SA LSA V ER DE Active 10 min. | Total 10 min.

2 cups flat-leaf parsley 1/2 cup olive oil 2 Tbsp capers, rinsed 2 Tbsp finely grated lemon zest plus 1/4 cup lemon juice (from 1 large lemon)

2 anchovy fillets 1 small clove garlic In blender, puree all ingredients, scraping down sides as necessary, until smooth.

MAKES 1 CUP Each Tbsp about 65 cal, 7 g fat (1 g sat), 50 mg sodium, 1 g carb

Put chicken (cut into cubes) and marinade in a resealable plastic bag for 30 min. before threading chicken onto skewers.

1 clove garlic 1 piece fresh ginger (1/2 in.), peeled and sliced 2 Tbsp fresh lime juice 1 cup plain yogurt 3/4 tsp ground turmeric 1/2 tsp curry powder 1/2 tsp sugar Kosher salt In blender, chop garlic and ginger with lime juice. Add yogurt, turmeric, curry powder, sugar and 1/2 tsp salt and puree until smooth. Use as marinade immediately or let stand 30 min. before using as dressing.

MAKES 1 CUP Each Tbsp about 10 cal, 0.5 g fat (0.5 g sat), 1 g pro, 65 mg sodium, 1 g carb

HOMEST Y LE ITA LI A N Active 10 min. | Total 10 min.

3 Tbsp white wine vinegar 1 Tbsp red wine vinegar 1 clove garlic 2 tsp Dijon mustard 1 tsp honey 1/2 tsp red pepper flakes Kosher salt and pepper 2/3 cup canola or olive oil 1/4 tsp dried oregano In blender, puree vinegars, garlic, mustard, honey, red pepper flakes and 1/4 tsp each salt and pepper until smooth. With blender on high speed, gradually add oil, then stir in oregano.

MAKES 1 CUP Each Tbsp about 85 cal, 9.5 g fat (0.5 g sat), 45 mg sodium, 1 g carb

THROW SOME SHRIMP ON THE BARBIE...

Lobster, squid and anything else your seafood-loving heart desires, too! It’s not as tough as it seems — follow these tips and your shrimp won’t ever be tough again, either.

Grilling

101

SEAFOOD AT HOME Fire up the grill for freshfrom-the-sea flavor that’s ready in minutes.

MUSSELS

Scrub each shell in cold water, pulling off the threads on the side (called the beard). Grill, covered, about 5 min., until they open.

LOBSTER

Remove the claws and grill, covered, about 6 min., then turn and add the body (split in half lengthwise), cut side down. Grill 2 to 3 min. per side until meat is opaque and shell is bright red.

SQUID

Remove tentacles, then score the tubes crosswise every 1/4 in., being careful not to cut all the way through. Grill both about 3 min., until opaque and just firm.

SHRIMP

Look for peeled and deveined ones large enough not to fall through grates. Grill 2 to 3 min. per side until uniformly pink.

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“CAMPFIRE” COOKING

Serve up an appetizer or dinner — even dessert! — without having to dirty a single dish. For each packet, place ingredients on one side of a long piece of heavy-duty foil, then fold over and crimp to seal.

Q

Sophisticated Snack

Fiery Feta

Layer 1/4 lb feta with 1/2 red chile (sliced), 2 sprigs thyme, 4 slices lemon, 1 tsp honey and 1 Tbsp olive oil. Grill, covered, on medium about 5 min. to warm through.

These pages: Mike Garten. Food styling by Simon Andrews. Prop styling by Lis Engelhart.

HOW DO I PEEL AND DEVEIN SHRIMP?

A: Grab your kitchen shears. Cut the shell along the outer curve, just deep enough to expose the dark vein. Peel back the shell and gently pull off the shrimp. Then remove the vein using the tip of a small knife. Rinse the shrimp under cold running water and pat dry with paper towels.

Dinner Alfresco

shrimp boil

Toss 11/4 lbs EZ Peel shrimp with 1 tsp Old Bay seasoning, then divide among 4 packets along with three 2-in. pieces corn, a few slices of jalapeño, 1/4 cup light beer and 1/2 Tbsp lemon juice each. Grill, covered, on high 10 min.

Sweet Finish

s’mores dip

Layer 1 cup each mini marshmallows, semisweet chocolate chips and strawberries (quartered).

Grill, covered, on medium-low 4 min.

Cool treats

The Big Chill Give your oven the summer off and dig into one (or all) of these frosty treats.

NO -BA K E DESSERT

Ice Cream S’mores Active 25 min. | Total 35 min. plus freezing

Let the ice cream sit out for 10 minutes to get it to the perfect mixing consistency.

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1. Let ice cream sit at room temp 10 min. Transfer to large bowl of electric mixer and beat until smooth. Beat in mini marshmallows.

2. Transfer to plastic-wrap-lined 8-in. square pan and freeze until firm, at least 2 hr.

3. Cut ice cream into squares and sandwich between graham crackers.

4. Microwave chocolate on 50% power in 30-sec. intervals, stirring in between, until melted and smooth.

5. Dip each graham sandwich halfway into chocolate, then sprinkle immediately with marshmallow bits, sprinkles or walnuts and freeze until firm. Serves 8.

Mike Garten. Food styling by Christine Albano. Prop styling by Cate Geiger Kalus.

GH TEST KITCHEN TIP

2 pints favorite ice cream 1 cup mini marshmallows 8 graham crackers, broken to form squares 8 oz bittersweet chocolate, chopped 1/2 cup marshmallow bits, sprinkles or walnuts (or a combination)

TH AT ’S GEN IUS!

WAFFLE SAMMIES

Mike Garten. Food styling by Chris Lanier. Prop styling by Cate Geiger Kalus.

Best dessert in a pinch: Toast waffles, scoop on ice cream and roll it all in melted chocolate, coconut or nuts.

C A PPUCCINO ICEBOX C A K E

Active 15 min. | Total 20 min. plus chilling

1 brick (8 oz) cream cheese, softened 11/2 cups heavy cream, cold 1/4 cup unsweetened cocoa 1 Tbsp espresso powder 1 tsp vanilla extract 1/2 cup sugar 1 pkg. chocolate wafer cookies 2 oz melted dark or semisweet chocolate

1. With mixer on medium-high speed, beat cream cheese, cream, cocoa, espresso powder and vanilla extract until soft peaks form.

Gradually beat in sugar until stiff peaks form.

2. Line 81/2- by 41/2-in. loaf pan with plastic wrap. Line bottom and sides of pan with cookies. Add half of cream mixture to pan; spread into even layer. Top with double layer of cookies. Repeat with remaining cream and final double layer of

cookies. (You may not need to use all cookies.) Cover pan with plastic. Refrigerate overnight.

3. Remove plastic from pan. Cover with long serving platter. Invert cake onto platter. Drizzle with melted chocolate. Serve immediately or refrigerate, covered, up to 2 days before serving.

SERVES 8 About 455 cal, 33 g fat (19 g sat), 5 g pro, 290 mg sodium, 38 g carb, 3 g fiber

WHAT’S THE SCOOP?

E A SIEST-E V ER FRU IT ICE CR E A M Active 10 min. | Total 10 min. plus freezing

MASTER RECIPE

2 lbs frozen fruit 1/2 cup sweetened condensed milk (7 oz) 1 Tbsp honey Kosher salt 1. In food processor, pulse fruit, occasionally scraping side of bowl,

until finely chopped and fluffy.

Add sweetened condensed milk, honey and 1/2 tsp salt; pulse, occasionally scraping side of bowl, until smooth and whirring around blade in continuous wave.

2. Transfer mixture to 5- by 9-in. loaf pan. Freeze, uncovered, until set, about 4 hr. Serve or cover tightly with plastic wrap and freeze up to 2 weeks. Makes about 5 cups.

COCON U T ICE CR E A M Active 15 min. | Total 15 min. plus freezing

2 cups heavy cream 1/2 cup sweetened condensed milk (7 oz) 1/2 cup coconut milk Kosher salt 1. In large bowl, using electric mixer with whisk attachment, beat cream until stiff peaks form.

2. Meanwhile, in second large bowl, whisk together sweetened condensed milk, coconut milk and 1/2 tsp salt. Whisk in 1 cup whipped cream to combine, then fold in remaining whipped cream.

3. Transfer mixture to 5- by 9-in. loaf pan. Freeze, uncovered, until set, about 4 hr. Serve or cover tightly with plastic wrap and freeze for up to 2 weeks. Makes about 6 cups.

FR OZEN FR U I T GU I DE

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2 lbs mango chunks

7 cups

2 lbs sliced peaches

8 cups

2 lbs whole strawberries

7 cups

2 lbs whole raspberries

8 cups

2 lbs blueberries

8½ cups

TH AT ' S GEN IUS!

ICE CREAM BOAT

We were bowled over by this clever new way to serve dessert. And whipping it up couldn’t be easier: Slice a pineapple in half, scoop out the fruit and — now for the hard part — choose your ice cream flavors!

Easy Fruit Ice Cream: Mike Garten; food styling by Barrett Washburne; prop styling by Cate Geiger Kalus. Ice Cream Boat: Mike Garten; food styling by Susan Spungen; prop styling by Cate Geiger Kalus.

Cool treats

This ice cream is no-churn! Simply blend fruit and sweetened condensed milk then freeze for the easiest-ever frozen sweet treat.

Granita: Mike Garten; food styling by Rebecca Jurkevich; prop styling by Cate Geiger Kalus. Mini Granitas: Mike Garten; food styling by Chris Lanier; prop styling by Cate Geiger Kalus.

W IN E GR A N ITA S Active 10 min. | Total 15 min. plus freezing

Italian Shaved Ice Granita Active 10 min. | Total 10 min. plus freezing

2 cups lemonade 1/2 cup limoncello 6 oz fresh or frozen raspberries Zest of 1 lemon Raspberries and lemon zest, for serving

1. In blender, puree lemonade, limoncello, raspberries and lemon zest until smooth. Pour into metal loaf or square pan, cover and freeze until set, about 4 hr.

2. To serve, use fork to scrape surface of ice to create large flakes.

Divide among bowls. Top with raspberries and zest if desired.

SERVES 8 About 95 cal, 0 g fat (0 g sat), 0 g pro, 5 mg sodium, 16 g carb, 1 g fiber

3/4 cup cold water 3/4 cup sugar 1/2 cup packed fresh basil leaves 2 cups dry prosecco, rosé or pinot noir 3 Tbsp fresh lemon juice Cherries, mint sprigs and lemon slices, for garnish 1. In small saucepan, combine water, sugar and basil. Heat on medium until sugar dissolves, stirring occasionally. Remove from heat. Let stand until cool, about 1 hr. Strain basil from syrup and discard.

2. In 2-qt metal baking pan, combine syrup, wine and lemon juice. Freeze 4 to 5 hr. or until frozen, scraping with fork every hour to break up ice crystals. Serve garnished with cherries, mint and lemon slices if desired. Store in freezer up to 1 week, covered with plastic wrap, scraping again before serving.

SERVES 6 About 155 cal, 5 mg sodium, 27 g carb

IT’S POP O’CLOCK

Cool treats

Party Ice

Who needs mixers? Drop our make-ahead cocktail cubes into a glass of bubbly, booze or juice and taste the fruity flavor as they melt. No more watered-down drinks! You’ll want all your summer drinks on these rocks!

BER RY BELLIN I

Combine 1/2 cup pureed strawberries (from 7 to 8 berries) with 1/4 cup lemonade; use to fill ice tray compartments halfway.

Freeze until solid. Repeat with prosecco to form second layer. Serve in additional prosecco.

PIN E A PPLEM A NGO - OR A NGE

Fill ice tray compartments onethird of the way with pineapple juice; freeze until solid. Repeat with mango juice, then orange juice to form 2 more layers. Serve in rum.

ST R AW BER RY-K I W I LEMONA DE

Combine 1 cup pureed kiwifruit (from 4 to 5 kiwis) with 1/4 cup lemonade; pour into ice tray. Top each

INSTA N T PA RT Y

LEMON-BERRY POPS

When life gives you lemonade, pour it into molds, add berries, and freeze. Then invite the whole gang over for a fruity frozen treat. Easy peasy lemon squeezy!

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cube with 1 strawberry slice. Freeze until solid; serve in lemonade.

PIÑA COL A DA

Fill ice tray 1/3 full with pineapple juice; freeze until solid. Repeat with coconut milk, then more pineapple juice to form 2 more layers. Serve in coconut rum.

MOJITO

Combine 11/4 cup limeade and 1/4 cup lime juice; pour into ice tray. Add lime zest and chopped mint to each cube. Freeze until solid; serve in rum.

Use 2 to 3 cubes per glass. For best flavor, let cubes melt slightly before serving.

Lemon Berry Pops: Mike Garten; food styling by Rebecca Jurkevich; prop styling by Olga Grigorenko for Honey Artists. Party Ice: Mike Garten; food styling by Anne Disrude; prop styling by Cate Geiger Kalus.

From sun up to cocktails at sunset, these handheld treats have you covered.

Pop Star: Danielle Daly; food styling by Sherry Rujikarn. Breakfast Pops: Mike Garten; food styling by Sherry Rujikarn.

PE ACH MELBA BR E A K FA ST POPS

Active 10 min. | Total 6 to 8 hr. with freezing

E A SY EN TERTA IN ING

POP STAR SIPPER

Set out bottles of bubbly, wineglasses and a colorful array of fruity ice pops for guests. A frozen treat will transform a glass of prosecco or Champagne into a fun, refreshing cocktail as it melts.

Think of it as a cool summer twist on a mimosa.

2/3 cup vanilla Greek yogurt 2 Tbsp honey 2 small ripe peaches, chopped (about 11/2 cups) 1/4 cup raspberries, halved 1/2 cup granola

1. In blender, puree yogurt, honey and three fourths of peaches until smooth.

2. Distribute raspberries and remaining peaches among 6 to 8 ice pop molds. Fill each mold with about 1/4 cup yogurt mixture, tapping to distribute, leaving 1/2 inch unfilled. Top with granola.

3. Freeze until solid, 6 to 8 hr.

SERVES 6 About 95 cal, 1 g fat (1 g sat), 3 g pro, 30 mg sodium, 20 g carb, 2 g fiber

PIE DAY

Some time in the freezer makes these go-to pie flavors even more amazing.

Cool treats

BA NOFFEE ICE CR E A M PIE Active 40 min. | Total 1 hr. plus freezing

frozen lime crunch pie

1 5-oz can evaporated milk 2 tsp finely grated lime zest plus 1/2 cup fresh lime juice (from 3 to 4 limes), plus zest for serving 1 cup heavy cream, cold Thinly sliced limes, for serving

25 chocolate wafer cookies (we used Nabisco’s Famous Wafers) 1/2 cup unsweetened finely shredded coconut 1/2 cup Grape-Nuts cereal 8 Tbsp unsalted butter 1 8-oz pkg. cream cheese, at room temp 1 14-oz can sweetened condensed milk

1. In food processor, pulse cookies and coconut to form fine crumbs.

Add Grape-Nuts and butter and pulse until cereal is well chopped but not finely ground. Transfer to 8-in. springform pan and press evenly on bottom and 1 in. up side.

Refrigerate at least 20 min.

2. Using electric mixer, beat cream

Active 25 min. | Total 25 min. plus freezing

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cheese in large bowl on mediumlow speed until smooth. Gradually add both milks until smooth. Stir in lime zest and juice, then transfer to prepared crust and freeze until set, at least 8 hr. or up to 2 days.

3. When ready to serve, using electric mixer, beat cream until soft peaks form. Spoon into center of lime pie and top with lime zest and lime slices if desired.

SERVES 10 About 510 cal, 35 g fat (22 g sat), 8 g pro, 290 mg sodium, 44 g carb, 2 g fiber

14 graham crackers 8 Tbsp unsalted butter, melted 1/3 cup plus 2 Tbsp dulce de leche, plus more for serving 3 large ripe bananas 2 cups heavy cream, cold 1 tsp pure vanilla extract 1/4 cup toasted hazelnuts, roughly chopped Chocolate curls, for serving

1. In food processor, pulse graham crackers to form fine crumbs.

Add butter and pulse to combine.

Transfer to 9-in. pie plate and press evenly on bottom and up side. Refrigerate until firm, at least 20 min. Spread 2 Tbsp dulce de leche on bottom.

2. Meanwhile, in bowl, finely mash bananas. Using electric mixer, beat

cream and vanilla in large bowl on medium speed until medium-stiff peaks form. Fold mashed bananas into cream. Transfer remaining 1/3 cup dulce de leche to resealable plastic bag and snip off bottom tip of 1 corner. Spoon one-third of banana mixture into pie crust, then drizzle some dulce de leche on top (do not fold in). Repeat 2 more times with remaining banana mixture and dulce de leche.

3. Freeze 1 hr., then cover with plastic wrap. Continue freezing until set, at least 8 hr. or up to 2 days.

4. When ready to serve, top pie with chopped hazelnuts, chocolate curls and extra dulce de leche if desired.

SERVES 10 About 430 cal, 31.5 g fat (18 g sat), 4.5 g pro, 125 mg sodium, 34 g carb, 2 g fiber

Opposite page and Semifreddo: Mike Garten; food styling by Christine Albano; prop styling by Lis Engelhart. Watermelon Shooter: Mike Garten; food styling by Sherry Rujikarn.

BLU EBER RY & N ECTA R IN E SEMIFR EDDO

Q

I LOVE WATER­M ELON. ANY FUN WAYS TO SERVE IT FOR A PARTY?

A: These bite-size Watermelon Sorbet Shooters are easy to whip up ahead of time.

Cut 1 watermelon into slices about 1 in. thick. Use a 1-in. round cookie cutter to cut out cylinders, then scoop out centers with a melon baller.

The crowning glory: Fill the shooters with your favorite sorbets (we used raspberry, mango and blood orange here). Keep a batch in the freezer so you’ll always have a stash for last-minute guests!

Active 30 min. | Total 1 hr. plus freezing

1 pint blueberries, plus more for serving 5 Tbsp granulated sugar, divided 1 Tbsp plus 1 tsp fresh lemon juice 12 oz ripe nectarines, diced 1 cup heavy cream, cold 8 oz crème fraîche 1/2 cup superfine sugar

1. Line two 51/2- by 31/2-in. mini loaf pans with plastic wrap, leaving 2- to 3-in. overhang on all sides.

2. In small saucepan, combine blueberries, 3 Tbsp granulated sugar, and 1 Tbsp lemon juice. In second small saucepan, combine nectarines, remaining 2 Tbsp sugar and remaining 1 tsp lemon juice.

Simmer both, stirring occasionally, smashing blueberry mixture with back of spoon, until each is thickened, about 10 min. for nectarine sauce and 15 min. for blueberry sauce.

3. Transfer nectarine mixture to a food processor and puree until smooth. Transfer to measuring cup. Add blueberry mixture to food processor and puree until smooth.

Let sauces cool.

4. In large bowl, beat cream, crème fraîche and superfine sugar until soft peaks form, 4 to 5 min. Transfer half of mixture to second bowl and fold in 2 Tbsp blueberry sauce. Fold nectarine sauce into remaining cream mixture.

5. Spread blueberry cream in bottoms of prepared pans; freeze until set, 15 min. Divide remaining blueberry sauce between pans and freeze until set, 30 min.

6. Top with nectarine cream and freeze until set, at least 8 hr. and up to 2 days. To serve, turn upside down, then peel away plastic wrap.

SERVES 10 260 cal, 18 g fat (11 g sat), 2 g pro, 15 mg sodium, 25 g carb, 1 g fiber

SemiFrozen

This Italian dessert, with a soft, velvety texture that puts it halfway between mousse and ice cream, is made by whipping together cream and crème fraîche.

Some Like It Hot

weeknight meals

Others just don’t. So all these dishes come with instructions on how to spice it all the way up or down.

TURN IT UP

Add 2 tsp ground cayenne to buttermilk.

COOL IT DOWN Replace hot sauce in honey with 1 tsp red wine vinegar.

12 to 18 min. or until chicken is cooked (165°F) and deep golden brown, turning occasionally and adjusting heat to maintain oil temperature.

5. Transfer cooked chicken to wire rack; sprinkle with 1/4 tsp salt. Repeat breading and frying with remaining chicken. Serve with CornOff-the-Cob Salad and drizzle of Hot Sauce Honey (recipes below).

SERVES 5 About 650 cal, 41 g fat (7 g sat), 41 g pro, 650 mg sodium, 27 g carb, 1 g fiber

COR N- OFF-T HE- COB SA L A D

Whisk together 3 Tbsp lime juice, 2 Tbsp Dijon mustard, 1/2 tsp ground cumin, 3 Tbsp olive oil and 1/2 tsp salt. Cut kernels off 6 large corn ears, grilled; add to dressing along with 1 pt multicolored grape tomatoes, halved, and 1/4 cup each chopped cilantro and mint. Stir until combined.

Makes 6 cups.

BU T TER MILK FR IED CHICK EN Active 25 min. | Total 1 hr. plus 3 hr. brining 10 small pieces chicken

(3 lbs), breasts cut in half if large 5 cups tepid water 3/4 cup cayenne pepper hot sauce

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3 Tbsp salt 2 Tbsp sugar 2 tsp garlic powder 4 cups canola oil 2 cups all-purpose flour 2 cups buttermilk

1. Place 1-gallon resealable plastic bag in large bowl.

Add chicken to bag.

2. In second bowl, whisk water, hot sauce, salt, sugar and garlic powder until salt dissolves.

Pour over chicken in bag; seal bag. Refrigerate 3 to 5 hr.

3. Place wire rack over large foil-lined rimmed baking sheet.

In heavy, deep 12-in. skillet, heat oil on medium-high until 325°F

on deep-fat thermometer.

4. While oil heats, place flour in large, shallow dish and buttermilk in large bowl. Drain chicken. Dredge 5 pieces in flour, then buttermilk, letting excess drip off, then return to flour again, shaking off excess.

Place chicken in hot oil. Cook

SERVES 5 About 240 cal, 11 g fat (2 g sat), 6 g pro, 375 mg sodium, 37 g carb, 5 g fiber

HOT SAUCE HON E Y

Microwave 1/4 cup honey on 50% power 30 sec. or just until runny. Whisk in 2 Tbsp cayenne pepper hot sauce.

MAKES ABOUT 1/3 CUP Each tsp about 15 cal, 65 mg sodium, 4 g carb

BU FFA LO CHICK EN COBB SA L A D Active 35 min. | Total 40 min.

These pages: Mike Garten. Food styling by Anne Disrude. Prop styling by Cate Geiger Kalus.

2 cups rotisserie chicken meat, in bite-size pieces 1/3 cup cayenne pepper hot sauce 1 tsp distilled white vinegar 6 hard-boiled eggs 3 stalks celery 3 small tomatoes 1 head butter or Boston lettuce Avocado-Buttermilk Ranch Dressing (recipe below)

1. In medium bowl, toss chicken with hot sauce and vinegar until well coated.

2. Slice eggs and thinly slice celery; cut tomatoes into wedges or slices. Separate lettuce leaves; arrange on large serving platter. Top with eggs, celery, tomatoes and chicken. Drizzle with dressing.

Refrigerate remaining dressing for another use.

SERVES 6 About 200 cal, 14 g fat (4 g sat), 16 g pro, 880 mg sodium, 8 g carb, 2 g fiber

AVOC A DO BU T TER MILK R A NCH DR ESSING

In blender, puree 1 cup lowfat buttermilk, 1 small ripe avocado, 2 Tbsp lemon juice, 1 clove garlic and 3/4 tsp each salt and pepper until smooth.

Transfer to container; stir in 2 Tbsp chopped fresh dill and 1 Tbsp snipped chives. Makes 11/3 cups.

weeknight meals

N ECTA R IN E & JA L A PEÑO PIZZ A Active 15 min. | Total 50 min.

1 1/4 lbs fresh or frozen (thawed) pizza dough 1/3 cup prepared refrigerated pesto 1 ripe nectarine, pitted and cut into thin wedges 3 oz good-quality blue cheese, crumbled 2 small jalapeño chiles, thinly sliced Basil leaves, for garnish

1. Preheat oven to 425°F. Spray 13- by 9-in. rimmed baking sheet with nonstick cooking spray.

2. Stretch and roll pizza dough into large rectangle; add to prepared baking sheet, stretching to fit into corners.

3. Dollop dough with pesto.

Top with nectarine, blue cheese and chiles. Bake 25 to 30 min. or until bottom of crust is deep golden brown. Garnish with basil before serving.

SERVES 6 About 345 cal, 13 g fat (4 g sat), 10 g pro, 1,010 mg sodium, 44 g carb, 3 g fiber

TURN IT UP

Sprinkle with 1 tsp crushed red pepper.

COOL IT DOWN Replace the jalapeños with mini sweet peppers.

TURN IT UP Drizzle with chile oil.

COOL IT DOWN Replace the serrano chiles with 1 cubanelle pepper.

TURN IT UP

Blend 2 chopped jalapeños into the meatball mix.

COOL IT DOWN Replace the Sriracha in the mayo with 2 tsp lime juice.

These pages: Mike Garten. Food styling by Anne Disrude. Prop styling by Cate Geiger Kalus.

SR IR ACH A ME AT BA LL HOAGIES Active 20 min. | Total 35 min.

SPICY GA ZPACHO W IT H SER R A NO H A M Active 20 min. | Total 35 min. plus chilling

3 cups torn or cubed stale country white bread, crusts removed 3 lbs ripe tomatoes, cored and coarsely chopped 4 serrano chiles, sliced 3 cloves garlic, coarsely chopped 3/4 cup extra virgin olive oil, plus more for garnish 5 tsp sherry vinegar 2 oz serrano ham, thinly sliced

into strips Chopped fresh parsley, for garnish

1. In medium bowl, cover bread with enough cold water to soak.

Let stand 15 min. Drain well and squeeze out excess water.

2. In food processor, blend half of tomatoes, chiles, garlic, oil and soaked bread until smooth, stopping and scraping occasionally. Transfer to 8-cup measuring cup or other large

container. Repeat blending with remaining tomatoes, chiles, garlic, bread and oil; add to measuring cup with first batch of soup. Stir in vinegar and 1 tsp salt. Cover with plastic wrap and refrigerate until cold, about 3 hr. or up to 1 day. Divide among serving bowls. Drizzle with additional oil if desired.

Garnish with ham and parsley.

SERVES 4 About 545 cal, 45 g fat (7 g sat), 9 g pro, 990 mg sodium, 28 g carb, 5 g fiber

1/2 cup seasoned rice vinegar 1/2 medium jicama, peeled and cut into small strips 1/2 cup shredded carrots 1/4 cup packed fresh mint leaves 3 cloves garlic 1 medium shallot, chopped 1 stalk lemongrass, tough outer layer discarded, sliced 11/2 Tbsp fish sauce 1 lb ground pork 1 Tbsp Sriracha hot sauce, plus more for serving Sriracha Mayo (recipe, below right) 4 (4-in.-long) soft hoagie or sub rolls, split and lightly toasted Cilantro sprigs and thinly sliced jalapeño chiles, for garnish

1. In 2-qt saucepot, heat vinegar and 1/4 cup water to simmering on medium. Remove from heat; add jicama and carrots. Let vegetable mixture cool completely.

2. Meanwhile, heat grill on medium. In food processor, pulse mint, garlic, shallot, lemongrass and fish sauce until finely chopped, stopping and scraping occasionally. Transfer to medium bowl along with pork and 1 Tbsp Sriracha; mix just until well combined. Divide and shape into 16 meatballs.

Grill, covered, 10 to 12 min. or until cooked through, turning occasionally.

3. While meatballs cook, spread Sriracha Mayo on insides of rolls. Drain jicama and carrots; add to rolls along with meatballs, cilantro and jalapeños.

SERVES 4 About 575 cal, 34 g fat (10 g sat), 28 g pro, 1,160 mg sodium, 38 g carb, 5 g fiber .

SR IR ACH A M AYO

Stir 1/3 cup mayonnaise with 2 Tbsp Sriracha until well blended.

weeknight meals

TURN IT UP

Sprinkle with 1 tsp crushed red pepper.

COOL IT DOWN Replace the jalapeños with mini sweet peppers.

CHIPOTLE OR A NGE CHICK EN Active 5 min. | Total 35 min.

1 Tbsp light brown sugar 2 tsp ground chipotle chile 1 tsp ground cumin 1 tsp garlic powder 1/2 tsp onion powder 4 lbs small chicken thighs, trimmed of excess skin 2 Tbsp olive oil 2 small oranges, cut into quarters 2 green onions, thinly sliced

1. Heat grill on medium. In small bowl, combine brown sugar, chipotle, cumin, garlic powder, onion powder and 1 tsp each salt and black pepper. In large bowl or 3-qt baking dish, toss chicken with oil; sprinkle with spice mixture, then rub spices into chicken to coat evenly.

2. Grill chicken, covered, 20 to 25 min. or until chicken is cooked (165°F), turning over once. Grill oranges 5 to 10 min. or until grill marks appear. Transfer chicken to serving platter. Squeeze juice from oranges all over chicken.

Garnish with green onions.

SERVES 6 About 480 cal, 31 g fat (8 g sat), 42 g pro, 535 mg sodium, 6 g carb, 1 g fiber

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TURN IT UP

Season eggplant with 1/2 tsp black pepper along with the cayenne.

COOL IT DOWN Omit the cayenne and replace the chiles with 1/4 cup finely chopped roasted red peppers.

HOW TO

These pages: Mike Garten. Food styling by Anne Disrude. Prop styling by Cate Geiger Kalus.

TAME THE FLAME

You may know that a good ale or lager can quench the heat of a spicy meal. Turns out, wine can have the same effect.

Top tip: Choose a wine with lower levels of alcohol and tannins.

Check the label for alcohol by volume (ABV); it should be 13% or under for reds, 12% or under for whites.

Virtually all whites and certain reds — such as Beaujolais, Sangiovese and pinot noir — are low in tannins.

C AY EN N E GR ILLED EGGPL A N T W IT H FR ESH TOM ATO SA L A D Active 15 min. | Total 30 min.

2 lbs medium eggplants, cut lengthwise into 1/2-in.-thick slices 1/4 cup plus 3 Tbsp olive oil 1 tsp ground coriander 1 tsp cayenne (ground red) pepper 1/4 cup packed fresh mint leaves,

finely chopped, plus more for garnish 3 small fresh red Fresno chiles or other hot chiles, finely chopped 2 Tbsp lemon juice 2 Tbsp red wine vinegar 1/2 pt (about 11/2 cups) multicolored cherry or grape tomatoes, halved 1/4 cup Greek yogurt 2 Tbsp milk

1. Heat grill on medium. Brush eggplant all over with 1/4 cup oil. Sprinkle with coriander, cayenne and 1/4 tsp salt. Grill 10 to 12 min. or until tender.

2. Meanwhile, in medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 Tbsp oil and 1/2 tsp salt until well combined. To vinaigrette, add tomatoes; toss to combine. In

small bowl, stir yogurt and milk.

3. Arrange eggplant on large serving platter. Top with tomato mixture. Drizzle with yogurt mixture. Garnish with additional mint leaves if desired.

SERVES 6 About 205 cal, 17 g fat (3 g sat), 3 g pro, 260 mg sodium, 12 g carb, 5 g fiber

CRAFT UP SOME FUN!

These DIYs make great rainy-day activities, but once you get a look at how pretty and cool they are, you may not be able to wait that long.

SO SIMPLE

DIP-DYED RUNNER

THE PERFECT SHADE Place your fabric in the dye bath once for a lighter blue, or twice for a rich indigo color like the one here.

Erika LaPresto/Studio D. Prop styling by Kristine Trevino.

This quick and easy technique transforms a basic runner and napkins into one-of-a-kind table decor.

WEEKEND PROJECT

VEGETABLE STAMPS

Decorate pillows, place mats, curtains, sheet edges — any fabric! — using fresh produce. Cut fruit or veggies in half (we love the look of radishes, eggplant, artichokes and even pears), then paint and press on.

HOW-TO: Active: 30 min.

Total: 2 hr.

Cost: $29

MATERIALS:

• Jacquard Indigo Tie Dye Kit Mini, which includes rubber gloves and dye solution • Drop cloth • 5-gallon plastic bucket with lid • Paint stirrer • Clothespins • Shallow plastic pan • 100% cotton white table runner • Mild laundry detergent • Powder sink cleanser

Mike Garten.

1. On covered work surface, use kit, bucket and paint stirrer to mix a dye bath according to package instructions.

2. Wet each linen piece completely with clean water and squeeze out any excess.

3. Accordion-fold linen from side to side to create long, narrow rectangle about 5" thick (for runner, fold from short end to short end).

Next, accordion-fold from top to bottom to create a square.

4. Hold the folded linen together by clamping a pair of clothespins in center of each side of square.

(If runner is too thick, divide pile of folds in half and clamp each section in same spot.)

5. Follow kit instructions to dip clamped linen in dye bath for 5 min., then remove and let oxidize 20 min. in pan.

6. Discard clothespins and handwash dyed linen with mild detergent; rinse and let dry completely before use. Meanwhile, pour excess dye down drain and scrub sink with cleanser.

PEAR

Slice in half, paint and print in alternating directions.

ONION

Cut vertically and layer prints for a saturated look.

EGGPLANT

Halve a skinny version, then create rows in subtly varied shades.

QUICKIE & EASY

HAND-DYED LINENS Create a to-dye-for summer table by making your own watercolor napkins — in just five minutes!

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These pages: Mike Garten.

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SOAK a cotton napkin in water

(or run it under the tap); wring out excess and lay on covered surface.

HANG and allow to dry overnight.

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STARTING at bottom, brush on fabric paint.

Add more water, a few tablespoons at a time, to dilute paint as you move up.

IRON fabric to set paint.

BIG, MESSY PROJECT

DIZZYINGLY FUN SPIN ART Transform your salad spinner into a carnival-style spin art machine! All you need is washable paint, squeeze bottles (travel-size shampoo bottles work!) and paper (we used coffee filters). Kids place the “canvas” in the basket, squirt away, then close the lid and let the splatter magic happen. A cool way to display your art: Hang with clothespins on twine for a patriotic pennant string. top PAINT pick

We poured Crayola Washable Fingerpaint into squeeze bottles, then added about 1 Tbsp water. winner spinner

Mike Garten.

The Oxo Good Grips Salad Spinner won rave reviews from our Appliances Lab. A turn in the dishwasher removes paint so it can get back to kitchen work.

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UPCYCLED CRAFT

GROW HERBS ALL YEAR

Mike Garten. Prop styling by Alex Mata.

Plant them in small containers (like these upcycled coffee tins). You can take them inside when the weather gets cooler, then bring them back out next year, says Carolyn Forté, director of the GH Home Care Lab.

BOREDOM BUSTER

JUST PLANE FUN

Get ready for some all-ages play with this DIY target game: Cut holes in a piece of posterboard and assign a point value to each.

Prop up with bookends, then send paper airplanes s­ oaring! For aerodynamic planes, try our foolproof folding method at right, as perfected by GH Institute engineers.

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These pages: Philip Friedman/Studio D.

H OW TO : 1. Crease letter-size paper the long way, then fold top corners into center seam.

4. Uncurl a paper clip, leaving a hook on one end. Glue or tape it to center seam so hook hangs.

2. Lower point to about 1 in. above bottom edge.

5. Fold both wings down so top edges line up with bottom. Loop a rubber band around end of paper clip to launch.

3. Repeat step 1, then lift small triangle under folds so it points up.

TRASH TO TREASURE

GET FRAMED!

Transform a plain-Jane pane into stunning art with paint, some greenery collected from your yard or around the neighborhood, and a little elbow grease. The finished product will be a year-round reminder that lush summer days are never too far away.

H OW TO : leftover chipped paint from frame using mediumgrade sandpaper (between 60-grit and 100-grit) until you’ve uncovered original wood. Use an automatic sander on the wider exterior portion of the frame, but switch to handsanding for the skinny pieces separating the fragile panes to avoid scratching or damaging the existing glass.

Sand

WIPE off excess dust and clean the panes with a glass cleaner like GH Seal holder Simple Green Naturals Glass and Surface Care.

For the chalkboard look, cover panes with black chalkboard paint, then “cure” it according to package directions. To go green, use a punchy, high-impact shade like kelly green and a high-density foam roller or a quality slim nylon/polyester paintbrush (we like Wooster Pro’s Nylon/Polyester Angle Sash Brush).

Cover the chalkboard with cute messages and your grocery list; attach coat hooks for practical utility. Or, fill empty panes with decorative elements, like dried greens that have been glued to paper.

DECORATE.

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Mike Garten. Frame makeover by Alyssa Longobucco. Prop styling by Cate Geiger Kalus.

Paint!

PETITE PLANTS

We used two types of potted moss and daisies to create our fairy forest.

ADD SOME FLAIR

Go on a treasure hunt for colorful stones and gems.

We used marbles and fish-tank stones.

B A C K YA R D P R O J E C T

Mike Garten.

MAGIC GARDEN

Design your little landscape, then sprinkle with “fairy dust” (psst — it’s just glitter) and wait for makebelieve fairies to come out to play. All you need is a planter or pot, dirt, flowers, rocks, a birdhouse and some imagination. Parenting plus: Gardening with your kids teaches patience. Plant a few seeds and encourage your kids to check their progress — it’ll be a growth experience for everyone.