Healthyish

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

If you prefer skinless, boneless thighs, that’s fine too. You will need to add about 2 Tbsp. olive oil to the pan to start, and your total cook time will be shorter. Change up the crunchy vegetables as you wish—any sturdy veggie that you enjoy eating raw will be equally good.

A beautifully simple salad.

Skirt steak is the ultimate summer steak for grilling—quick cooking, buttery, and versatile.

Outrageously crunchy.

A salad where one of the main ingredients is cheese? Okay yes.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

How to make a simple salad look like the work of a pro.

This chopped pesto requires nothing more than a cutting board and a knife.

Cantaloupe bowl > bowl bowl.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

Warm browned cutlet + juicy, crispy, herby things = summer dinner without breaking a sweat.

Having a ton of people over? Here's your dinner plan.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.