You know it’s summer when your garden gives you more zucchini than you know what to do with. These buffalo chicken zucchini ...

Chicken pairs perfectly with all our favorite summer veggies, like summer squash and tomatoes; takes to all our favorite warm ...

Bake potatoes until fluffy inside and crispy outside, then let family members load them up with toppings. Set out chili, ...

Summer’s just not summer without a backyard barbecue, and the combination of cold drinks and delicious food just can’t be ...

When it comes to main courses, the roasted lamb stands as the undisputed star of Taverna Opa’s menu. Slow-roasted until it ...

While everything is designed for sharing in true Mediterranean fashion, the seafood selections showcase why locals have bestowed upon this establishment the unofficial title of “Florida’s best ...

The sun, the sand, a watermelon White Claw and an original chicken sandwich? It's possible along the Florida panhandle, but ...

Discover how long barbecue sauce lasts after opening, and learn tips for proper storage to keep it fresh. Understand the ...

These Stuffed Mexican Zucchini Boats are my go-to when I want something hearty yet healthy, packed with bold Mexican flavors.

Instead of pasta, tender chopped zucchini and juicy chicken pieces are folded into a peppery, cheesy sauce, bringing on all the savory flavors that fans of the classic Roman dish love.

Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cut zucchinis in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this).