Labor Day

Sweet and smoky flavors make this quick and easy pizza a new favorite.

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.

Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too.

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.

Spatchcocking (or splitting and flattening) this Italian-flavored chicken before grilling helps it cook more quickly and evenly.

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

Telmo grew up in a Mexican neighborhood in San Jose, California. On warm evenings, he could be found at a busy roadside seafood joint called La Costa spooning up refreshing bites of coctel de camarón, or "shrimp cocktail." Served in a tall Styrofoam cup, the La Costa cocktail combines a sweet (but not cloying), tangy, and spicy tomato-based sauce, briny poached shrimp, avocado, cucumber, and pico de gallo, all topped with some shakes of a salsa picante and served with tostadas or saltine crackers. Our version is made with roasted fresh tomatoes instead of the traditional ketchup to brighten it up. The resulting sauce is more like a gazpacho than the typical country club-style cocktail sauce. The cocktail can be assembled a couple of hours ahead of time, but not too far in advance, as the shrimp becomes rubbery if left in the lime juice for too long. To make this shrimp cocktail into easy party fare, spoon it onto small store-bought tostadas, garnish with a little cilantro, and serve.

No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer

A pile of red and blue berries tops off a cloud of white whipped cream in this blueberry-filled bit of glory

The only thing better than a favorite dessert is two faves in one— without twice the calories, of course.

They look fancy, but these bite-size cubes are simple. A melon baller keeps things neat, but a regular spoon works, too.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

This pasta salad is a clever take on a well-loved soup. Because it's served at room temperature, it makes a great side dish at a picnic or barbecue. It's colorful and extremely flavorful, with pesto, beans, and vegetables.

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed's, or Fentimans brands.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

How do you make grilled corn taste even better? Douse it in flavorful herb butter.