Summer

This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.

The best fruit pie, complete with a brown sugar streusel topping.

This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.

Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.

This no-knead knockout gets its punch from tomatoes in two different ways.

A garlicky pistachio topping takes this sunny summer pasta from good to great.

Sweet, savory, and way too easy to drink.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

We reimagined pork dumplings as a filling for juicy stuffed tomatoes.

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

The first thing you should make with sweet summer corn.

Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.

Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

With homemade quick pickles, this will be your new signature side dish.

A bit of cherry-flavored Jell-O powder makes these ice pops taste like they came from an ice cream truck (in the best way!).

With minimal prep time and a faster cook, this basil fried rice recipe with crispy onions, ginger, and fresh chiles should be in your weekly summer rotation.

A golden brown, lacy fritter filled with summer’s sweetest corn.