Celebrate the end of summer with fresh fruit desserts, over a dozen new grilled kebab recipes and more. Plus, find back-to-school snacks and easy weeknight meals in the bonus Kids' Issue.
Make this antipasto salad for perfectly light summer meal. This Italian appetizer is fast and easy to make with fusilli pasta, meat, cheese, and vegetables, drizzled with refreshing red wine vinaigrette.
Alton and Elizabeth dive into their fridge and pantry to whip up a meal. They make an aromatic chile paste to rub all over a whole snapper destined for the oven.
Fresh and jam-packed with flavor, these lettuce cups come together quicker than any delivery meal. Stuart O'Keeffe stir-fries shrimp with lemongrass, then tosses them in a chile-soy sauce.
Ellie Krieger shows how to cook sea bass and make a quick tomato sauce studded with briny olives and capers -- all in the same skillet. It's the ultimate one-pot meal.
Megan Mitchell makes a crispy and cheesy pizza crust using zucchini, then tops it with ribbons of prosciutto and chunks of creamy goat cheese for an elegant and easy weeknight meal.
Food Network's managing culinary producer Dana Beninati shows you how to make crispy-tender salmon in your skillet -- plus a crunchy, tangy and sweet kale salad to round out the meal.