Summer

Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

This barbecue chicken has the crackliest, stickiest skin.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso.

A dream came true: Cookies and cream meets black sesame ice cream.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This limeade is addictive and will make your mouth pucker.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

An understated slaw that gives us what we want: crunch and bright acidity.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

When you’re not in the mood to do much work, you need a marinade that does the work for you.

Dish out individual servings in your favorite cocktail glasses for a lazy dessert that punches above its weight class.