Summer

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

It’s two ingredients and the most refreshing thing you’ll drink this summer.

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

Featuring cornmeal AND fresh corn kernels.

High in B vitamins, cucumbers both cool and calm you.

A delicious almond crust is the perfect complement to this beautiful, summery berry tart.

Pantry pasta at its best.

We like to think of this refreshing sangria as spa water but with a little buzz!

The ultimate dinner-to-desk lunch dish.

This silky dessert is clutch when the peaches are perfect but it's too hot to bake.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.