2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.

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1. In a medium bowl, stir together the grated pickles, dill, oil and garlic until combined. Add the yogurt and stir until ...

Recipes for a delicious July 4 weekend: grilled tahini-honey chicken thighs; succotash with sausage and shrimp; buttermilk ...

Metro Phoenix welcomed over 2 dozen new restaurants in June, including a European-inspired bistro, a popular Indian chain and ...

These grilled pork chops are perfect for summer backyard barbecues, and they come with a sticky-sweet honey butter BBQ sauce ...