Everyone's favorite digital content manager leaves nothing to chance: From broccoli casserole and glazed carrots to spicy mashed sweet potatoes, his recipes are sure-fire hits with mothers-in-law the world over.
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"When it comes time for summer," says Alex, "I can't resist making a salad bursting with ingredients from the local markets. For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra-fresh taste."
Tyler first soaks corn in water before putting the cobs on a hot grill. The corn is done when it feels soft to the touch. Take the corn off the grill and carefully peel back the husks and remove the silks. Tie each husk in a knot so you can hold on to it like a handle; roll each cob in lime butter and queso fresco, then sprinkle with homemade Ancho Chile Rub.
This make-ahead breakfast uses the best of what's in season right now: blueberries, strawberries and raspberries. Let the bread and egg mixture sit overnight to fully incorporate then bake in the morning and top with fruit and whipped cream.
Keep things simple with Trisha Yearwood's foolproof No-Baste, No-Bother Roasted Turkey recipe for Food Network.