Laurel Randolph

Piña colada pie is a festive summertime cream pie recipe with an easy coconut cookie crust, coconut custard with a touch of rum, a layer of sweet-tart pineapple, and a mound of whipped cream. Top with toasted coconut and it’s a party in a pie pan.

Avocados are often sold unripe, and sometimes they need a little coaxing. Try these 3 tried-and-true methods for perfectly ripe and creamy avocados.

Over the years, I have eaten my weight in packaged cheese crackers—you know, the ones in the red box. I love their texture, saltiness, and strong cheesy flavor. Then I stumbled upon cheese straws and my snacking life changed forever.

Dress up naturally sweet dates using chocolate, nuts, or coconut, so they taste startlingly similar to your favorite candy bars—Snickers, Milky Way, Almond Joy, Baby Ruth, and Twix.

Turn your excess vegetables into flavorful pickles using this quick and easy recipe. Quick pickles, also known as refrigerator pickles, don’t require canning and will keep in your fridge for months.

Original recipe for MyMagazine (Kroger)
You can adjust the spiciness of this saucy recipe by adding more or less pepper flakes. Serve with bread for mopping up the sauce.

Original recipe for MyMagazine (Kroger).
This Halloween-themed main dish is guaranteed to make you smile. The filling, a whole-grain take on risotto, pairs wonderfully with squash.

Original recipe for MyMagazine (Kroger)
Canned chipotle peppers give these enchiladas subtle, smoky heat. Roast the veggies ahead of time for a quick dinner.

Original recipe for MyMagazine (Kroger)
No one will miss the chicken in this flavorful pot pie. To keep it light, we used only one pie crust for the top.

Original recipe for MyMagazine (Kroger)
By using half rice and half cauliflower rice, you gain a full serving of vegetables without sacrificing texture.

5 recipe package for fall 2022 MyMagazine (Kroger), print and online

Whether you’re hosting a party, attending a potluck, or simply need a quick snack, veggie dip is here to save the day. It takes mere minutes to whip up, pairs perfectly with fresh vegetables, and is fun to eat. Adults and kids alike won’t be able to resist this fresh and creamy dip.

When summertime hits, I cannot get enough fresh corn. On weekends, farmers park their trucks by the side of the road in my hometown and prop up make-shift “corn for sale” signs, selling ears that they picked early that morning. Sweet, juicy, with a satisfying crunch, sweet corn simply can’t be beat.

Our out-of-the-box ideas — many of which involve literally taking something out of a box and throwing it on a hot grill — are truly grilling game changers. These quick and clever hacks transform ready-made items from our Frozen Food Aisles, Bakery and Meat and Seafood Department into straight masterpieces. Grilled pizza, anyone?

When you think about summer cooking, chances are that grilling and cool, light dishes like salads come to mind. And while I love a good grill-out and an easy no-cook dish, I treasure my Instant Pot in the summer.