If you’re a food lover (and who isn’t?), it’s time to fire up the grill and pack the picnic basket. USA TODAY’s Jocelyn McClurg checks out a bounty of new titles to get you cooking this summer, whether you’re in the kitchen or outside barbecuing.


The authors: Stoudemire plays basketball for the New York Knicks; Hardy is his personal chef.

On the menu: Roasted Vegetable and Goat Cheese Flatbreads; Grilled Lamb Chops with Tzatziki; Garlic Shoestring Fries

What’s cooking: Stoudemire, who wanted to learn how to cook for his family, teamed up with Hardy for these 100 “easy” recipes.


1 cup dried bread crumbs
1/4 cup diced fresh pineapple
2 tablespoons mayonnaise
1 teaspoon minced fresh garlic
1 tablespoon chopped fresh dill
1/4 cup tricolor pepper, cored, seeded, and diced
1 teaspoon Cajun Seasoning
Kosher salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
1/4 cup extra-virgin olive oil, for frying
Lemon wedges, for garnish

1. Make the garlic aioli: In a small bowl, combine the garlic, mayonnaise, capers, cilantro, lemon juice, salt, and pepper. Cover and set aside while you prepare the salmon.
2. Make the salmon cakes: In a large bowl, combine the salmon, onion, parsley, eggs, mustard, bread crumbs, pineapple, mayonnaise, garlic, dill, tricolor pepper, Cajun Seasoning, salt, and pepper. Mix very well. Using your hands, form the mixture into 3-inch patties. Lightly dust each salmon cake with a little flour.
3. In a large sauté pan, heat the oil over medium for 1 minute. Add the salmon cakes to the pan and cook for 2 to 3 minutes. Carefully flip the cakes and cook for an additional 3 to 4 minutes. Remove the cakes to a platter.
4. Serve the salmon cakes with the garlic aioli and garnish with the lemon wedges.

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