ThisWeekInBeverlyHills

Don’t serve those gloppy “cream of something-or-other” green beans this holiday season! Serve these light, brightly flavored fresh beans, easy to make and healthy. There will be no leftovers.

There’s nothing better than a good sandwich for an informal summer dinner, is there? Garlicky, oregano-laced, lemony chicken chunks are piled on a pita, sauced with a classic yogurt Tzatziki, and garnished with chopped fresh tomatoes and half moons of red onion slivers. Opa!

Smoky, cheesy flavors give this burger a touch of machismo, along with a just-spicy-enough sauce. The usual go-alongs of ripe tomato and crisp lettuce top it off, for a burger that will take you through summer and into the fall. World’s Best? Oh yes. Dare you to disprove it.

This is a fabulous, caramely, butterscotchy, oaty, chewy, gluten-free cookie. Prepare to like them better than your standard oatmeal cookie. And try staying away from them.

I’m a fan of low and slow when it comes to pork ribs, and the Crock-Pot or slow cooker is the definition of low and slow. If you sprinkle the ribs with a pinch of the miraculous smoked paprika before you let the cooker do its work, and then finish them with a quick glaze of BBQ and hoisin sauce, you will be in rib Nirvana.