Unless you are from Memphis or Nashville your first introduction to the Neelys and their infamous BBQ restaurants was probably through the Food Network, but this vivacious couple has been cooking up a storm together for over 15 years.  They love to cook and they love to eat; their new cookbook is a celebration of both.  High School sweethearts Pat & Gina Neely had their first foray into television when they were discovered by those handsome Deen Brothers (as in “my mama is Paula Deen”) on a Food Network special, next thing you know they were showing up in kitchens and living rooms across America on the Food Network, but trust me it wasn’t that easy.  This is a hard working family that has rightfully earned every bit of success they have.

Best known for their “Memphis”...

July brings bountiful produce, outdoor barbecues and hot weather in which to enjoy ice cream. In this month's magazines you'll find lots of great recipes for all of the above and much more including issues devoted to Best New Chefs, international BBQ, and Texas. 

Fine Cooking - recipe list

The June/July issue of Fine Cooking gives you everything you need to make sure that you have a delicious food-filled summer. For the canning and preserving challenged there is an easy guide to freezing summers bounty and for those of you who can't get enough of those fresh picked beans/peas, great new recipes for showcasing their unique flavors.  And not to be outdone by the other "grilling" issues, learn how to "sear, braise, and glaze" your way to better barbecue.  Summer is definitely not complete without homemade...

Photography by Laurie Smith

Author-chef Beverly Gannon certainly has the credentials. In addition to running two very successful restaurants on Maui-The Hali'imaile General Store and Joe's in Wailea-she is a founding member and ardent supporter of the Hawai'i Regional Cuisine movement. Gannon also serves as the Executive Chef for Hawaiian Airlines and oversees Celebrations Catering. But with all her expertise in fancy foods, her first love is serving hearty meals to members of her family-both actual and extended.

A previous volume helped readers...

I enjoy cocktails, and with each newly published cocktail book I hope to find new exciting drinks to try out.  Unfortunately, those new drinks are often very elaborate to make - as much as I like to cook I'm not really interested in spending hours preparing a cocktail so I can relax!   

I was pleasantly surprised to find the cocktail recipes in Sips & Apps by Kathy Casey were not overly complicated while still using some neat flavor enhancing ingredients such as jalapeño, thyme, pears, and beets to create new and exiting drinks.  That's because Kathy Casey uses the ingredients raw rather than cooked or processed.  In fact many of her drink recipes only add a small step of cutting the non-liquid components so the overall task of making the drink isn't much longer than...