Simple Cooking

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Double the peppery butter and keep it refrigerated for the next time you're making steak—we guarantee you'll want it.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

A spicy, tangy option for anyone who loves to put mayo on burgers.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

"I totally ripped this off from my mom." —Allie Lewis Clapp, food editor

Fiery kimchi gets a little sweetness from gochujang pepper paste.

An aggressively seasoned marinade delivers big flavor.

When it comes to buying feta, you've got choices. We love the firm texture and sheep's-milk tang of Bulgarian or Greek.

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

This steak pairs well with grilled corn or a crunchy salad.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.