Abigail Wolfe

Treat your family to the flavors of the tropics. The coconut-spiked caramel sauce becomes a sweet sauce over grilled plantains. Serve over vanilla ice cream for a delicious sundae any day of the week!

This salsa verde–drizzled potato salad is made with red and sweet potatoes and asparagus. It's sure to be a new favorite on the cookout recipe roster.

Grilled lobster tails served with street corn purée are delicious and decadent, and grilling them is super quick and easy!

Artichokes take a bit of prep work, but their smooth texture and delicate flavor make them well worth the effort. Need more convincing? These edible relatives of the thistle are rich in antioxidants. To reap maximum benefit, be sure to eat the tender parts of the leaves as well as the heart.

Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

Super-stuffed tacos are the perfect vehicle for leftover grilled chicken and vegetables. A quick radish salsa adds a nice crunch to the filling.

Cutting chicken breasts into thin cutlets helps them cook quickly on the grill – if you can find pre-sliced cutlets, use them instead and save yourself the prep work. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.

Leftover roasted cauliflower turns into a simple, creamy side dish that's perfect for this company-worthy crusted fish.

Why splurge on infused oils when you can so easily (and inexpensively) make your own? Here, we quickly heat sage and garlic in oil to add herbaceous notes to the cauliflower and greens.

Pineapple lovers, this one’s for you. The juicy fruit lends a sweet-tart flavor to this veggie-packed stir-fry. We love it served over brown rice.

The balance of sweet and sour flavors, a keystone of Asian cooking, is the inspiration behind this bowl.

Traditionally, the baguette is broiled on top for French Onion Soup, but toasting it separately speeds this recipe up, and you don’t need to use ovenproof bowls.