Fill large pot with enough water to cover corn, sausage, potatoes and shrimp (we suggest at least 6 qts.). Add crab boil seasoning; over medium-high heat, bring to boil.

Add potatoes and sausage; on medium heat, cook 20 min. Add corn and cook for 10 min. Add shrimp and cook for no more than 3 min. Drain. Transfer to serving platter. If desired, sprinkle with chopped parsley. Serve with warm crusty bread on the side.

Heat large greased pot over medium-high heat. Add chicken, salt, and black pepper. Cook and stir 3 min.

Add green peppers, mushrooms, onion, and garlic. Cook and stir until veggies have softened and chicken is fully cooked, about 10 min. Add tomatoes and remaining seasonings. Cook and stir until hot, about 2 min.

This recipe originally ran in our print magazine courtesy of Hungry Girl.

Cook rice according to package directions; reserve. Peel and thinly slice carrots. Coat large pot with cooking spray; heat over medium-high heat. Add carrots; cook, stirring, until softened, 5 min. Reduce heat to medium.

Stir in creamed corn and heavy cream, then chicken broth, shredded chicken, peas and salt until combined. Bring to a boil; reduce heat to medium-low. Cover; cook until heated through and carrots are tender, stirring occasionally, about 10-12 min. Stir in cooked rice. If desired, top with freshly ground pepper and parsley leaves.

Coat roasting pan with cooking spray. Grate 1⁄2 tsp. zest from 1 lemon. Cut lemons into 12 wedges. In bowl, combine zest with mustard, parsley, 2 Tbs. oil, soy sauce, garlic, rosemary and 1⁄2 tsp. pepper. Spread mixture over beef. Chill 1 hr. Let beef stand at room temp. 30 min.

Heat oven to 400°F. In small bowl, combine sour cream, horseradish, mayonnaise, vinegar, salt and remaining 1⁄8 tsp. pepper; reserve.

In separate bowl, combine lemon wedges and remaining 1 Tbs. oil; arrange in center of roasting pan in shape to match bottom of beef. Place beef on top of lemon mixture. Roast 15 min. Reduce oven temperature to 350°F. Roast until meat thermometer inserted into center of beef registers 130°F–135°F for mediumrare or until desired doneness, about 11⁄2 hrs. Transfer beef to cutting board or platter. Let stand, lightly tented with foil, 15 min. before slicing. Remove and discard cooked lemon wedges from pan. Serve beef with pan juices and horseradish sauce.

Heat oven to 325°F. In large pot, heat 1 Tbs. olive oil over medium-high heat. Add meat and salt; cook, stirring, until browned on all sides, 4–5 min. Transfer to plate.

In same pot, heat remaining 1 Tbs. olive oil, carrots, celery and pearl onions over medium-high heat; cook, stirring, until tender, about 5 min. Add cooked meat, broth and tomato sauce. Bring to a boil; reduce heat to medium-low. Cover; Transfer to oven. Cook until beef is very tender, about 2 hrs.

In pot, melt butter over medium heat. Add onion; cook, stirring, until softened, 5 min. Add pepper; cook 5 min.

Add rice, salt, pepper and 2 cups water; bring to a boil. Reduce heat to low; cover. Cook until rice is tender, 15-20 min., adding zucchini during last 10 min. Fold in oranges, mint and orange zest.

Heat oven to 350°F. In bowl, combine cherry tomatoes with juice and garlic. In separate bowl, combine cheese, basil and sun-dried tomatoes. Cut 2 ½”-wide pocket into edge of each breast half. Sprinkle chicken with salt. Fill with cheese mixture.

In ovenproof nonstick skillet, heat oil over high heat. Add chicken; cook until browned, 5 min. Remove from heat; flip. Add tomato mixture to skillet. Bake in oven until chicken is no longer pink in center, 20min. Garnish with basil.