Bon Appétit

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.

If you love corn muffins and blueberry jam, you’ll love this seasonal dessert.

Sweet, roasted cherry tomatoes get blitzed into the sauce as well as tossed with spaghetti for this deeply flavored pasta dinner.

This zesty chimichurri—a mix of parsley, cilantro, garlic, vinegar, and oil—is the perfect way to brighten up any steak (and any Father’s Day).

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Because would it really be a barbecue without grilled corn?

Fresh cantaloupe + coconut make for the perfect summer cocktail.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

For those times when you buy as many quarts of berries as you can carry, then don’t know what to do with them, preserve them into drinkable form.

It might be hard to go back to regular iced tea ever again.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.

This clever pour-over dessert proves that, yes, it will affogato.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.

Try this delicious variation on the traditional vanilla-and-espresso dessert.

Avocado—for dessert?!? Well, it is a fruit, after all.

Apple cider helps hydrate the dough without activating too much gluten; the results are ultra-flaky.