Summer

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

This limeade is addictive and will make your mouth pucker.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

An understated slaw that gives us what we want: crunch and bright acidity.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

When you’re not in the mood to do much work, you need a marinade that does the work for you.

Soft, billowy homemade whipped cream with juicy, sweet macerated berries.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

Dish out individual servings in your favorite cocktail glasses for a lazy dessert that punches above its weight class.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

The crosshatch pattern isn’t just for show (even though it does look cool)!