Summer

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

We stopped running after ice cream trucks ever since we started dipping chewy, coconut cookie ice cream sandwiches in chocolate.

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

Combine perfectly ripe, in-season stone fruit (like peaches, plums, or cherries!) with a rich sweet caramel for the perfect ice cream, pound cake, and yogurt topping.

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Yes, this berry shrub recipe takes a couple of weeks to make—but once it’s ready you’ll have a tart-sweet, utterly refreshing beverage whenever you want.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

A laid-back risotto (not an oxymoron!) in a summer state of mind.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings.