Summer
Roasted Peaches with Ricotta Buttercream and Breadcrumbs
Nectarines, all types of plums, or apricots are easy swaps for the peaches.
Glazed Fried Chicken With Old Bay and Cayenne
Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.
Lamb Chops with Pistachio Salsa Verde
This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.
Your Summer Grilling Guide to Charcoal
From basic briquettes to that restaurant-grade stuff imported from Japan.
This Secret Ingredient Made the Best Key Lime Pie Recipe Even Better
One key, unexpected ingredient made this classic sunny dessert really shine.
The Herb That Makes Everything You Cook Taste Fancy
No one puts tarragon in a corner.
The World's Best Sandwich Comes From France
Remember that mushy, dented PB&J in your lunchbag? This ain't that.
A Margarita-Rosé Cocktail Mashup
Because what could be better?
3 Ways to Supercharge Your Summer Salads
How to take them beyond mere health food.
Grilled Steak, Vegetable, and Quinoa Salad
Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Bibb Lettuce, Chicken, and Cherry Salad
Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.
Five-Bean Salad with Smoked Paprika Vinaigrette
The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.
How to Make a Creamy Berry Gratin in 5 Minutes
Summer isn't complicated. Neither is this 5-minute dessert.
38 Brilliant Ways to Upgrade Your Hot Dog Toppings
Because plain old ketchup and mustard aren't always enough.
The Iced Tea You'll Be Sipping All Summer Long
Because summer isn't going to cool down itself.
Grilled Scallops with Lemony Salsa Verde
Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.
Grilled Split Lobster
Splitting lobsters in half makes them easier to grill—and eat.
Jicama, Radish, and Pickled Plum Salad
Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.
Fruit Salad with Fennel, Watercress, and Smoked Salt
Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.
