Summer
Farro and Tomato Salad
Mix up your summer sides with this bright grain salad tossed in an Asian-inspired vinaigrette.
A New Way to Eat Yogurt for Breakfast
It's time to take yogurt beyond fruit and granola.
Meet the Tostada Party, the Make-Ahead, No-Stress Backyard Bash of Summer
When a party is this simple, this delicious, and involves this much tequila, a host has no choice but to pour a drink and join in.
Plum-Fennel Salad with Honey-Ginger Dressing
Slightly underripe plums? Add a touch more honey.
This Weekend: Deep Dive Into Tomato Season
Now is the time to eat your weight in tomatoes.
The Best Way to Grill Corn
There are a half dozen ways to do it, but only one way works best.
Corn for Dinner
At the height of its season, fresh sweet corn on the cob deserves to be center stage—not just a side show. So turn corn into dinner with these 14 recipes.
Why You Should Drink Like a Brit This Summer
Summer’s most thirst-quenching cocktails all have one thing in common.
Boathouse Punch
At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.
Grilled Corn and Chile Dip
You can assemble this elote-inspired party starter ahead of time, and then bake right before you're ready to serve it.
The Summer Snack That Beats Avocado Toast
Because the greatest thing since sliced bread is sliced tomatoes.
The Crazy Ingredient That Makes Steaks More Tender
It's not because it makes it sweeter.
13 Amazing Ways to Make Tomato Toast
The B.L.T. was just the beginning.
Shrimp-Salad Tostadas with Tomatoes and Cucumber
In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.
Fette Sau Dry Rub
We use this rub on just about everything that we smoke at the restaurant, but you needn't follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet "bark" (crust), increasing the cayenne for a spicier one, and so on.
Peaches and Crema Paleta Pops
The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.
How to Make a Better Coleslaw
Step one: Start thinking beyond cabbage.
3 Secrets to the Best Bar Cookies Ever
Three hand-held desserts that will be the star of your barbecue.
7 Homemade Ice Pops That Go Beyond Juice
It's time to break out that ice pop mold.