A creamy seafood sauce drapes over mild-flavored grouper for an elegant entree. Whether served to my family or to hundreds of people at a charity event, it's a winner.—Virginia Anthony, Jacksonville, Florida
“I took the crab filling from a stuffed mushroom recipe that's been in my family for many years, and served it on tilapia fillets for a wonderful company or special occasion meal,” Laura Merkle of Dover, Delaware explains.
Since peaches and tomatoes are in season together, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge—but they rarely last long enough to get there.—Julie Hession, Las Vegas, Nevada