Beef tenderloin. Think it’s only for the holidays? Not any more. Chris Prosperi’s herb-crusted grilled beef tenderloin recipe will inspire you to serve this cut of beef on a regular ol’ weeknight, or better still, this weekend. It’s not difficult at all. Plus, move over chicken, Faith’s sliced duck breast (cooked in a skillet!) dresses up everything from salads to sandwiches (i.e. Anthony dreams up a duck po’ boy we’d all like a bite of). We’ll talk classic summer cocktails like margaritas, super-easy blueberry cobbler with pancake batter, and Chris and Alex Province walk you through how to make paella, step by step.

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