Lunch
Any Berry Galette
To make this easy dessert, just roll out your dough, place the berries in the center, then fold the edges of the dough up and over before baking. Serve each slice with whipped cream or ice cream.
Fried Egg Bánh Mì
This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.
11 Recipes for That Awkward Transition From Summer to Fall
We're whipping out the sheet-pans and skillets—and using up our summer produce.
It's Time to Get Cloth Napkins for Your Desk Lunch
Be clean—and be green.
Green Rice with Tomatoes and Eggs
A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone—green rice works in any season.
11 Simple Recipes to Ease You Into September
It's technically still summer—so don't put away your grill just yet.
Pitaquiles
Chilaquiles, that hangover dish of old tortillas crisped and doused in a tangy sauce gets a Middle Eastern makeover in this saucy tomato and hot pepper dish made with stale pita bread.
11 Summery Recipes to Make This Weekend a Breeze
Cheesy stuffed tomatoes, frozen margarita pie, and the only salsa you'll ever need.
To Make a Green Salad Better, Put It Between Bread
Meet the salad-salad sandwich.
11 Easy Recipes That Use Summer's Best Ingredients
Grilled corn? Check. Sweet berries? Check. Ripe Tomatoes? Big check.
Grilled Beet Salad With Burrata and Cherries
Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.
Universal Marinade
Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.
Big Beans and Tomato Vinaigrette
If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly.
Roasted Red Pepper Frittata
A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.
Spaghetti with No-Cook Puttanesca
This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!—without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.
Perfect Pesto Pasta
The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.
Hummus with Spiced Summer Squash and Lamb
Herby cumin-spiced lamb and squash over a bed of creamy hummus makes for a delicious and simple dinner. Serve it with lots of toasted pita for scooping everything up.
Salt-and-Squeeze Slaw
If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.
New-and-Improved Greek Salad
The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.
Cucumber and Peach Salad with Herbs
You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.