Summer

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

Use store-bought meringues and skip the first step, if you prefer.

A power lunch for grown-ups and kids alike.

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

We love using farmers' market heirloom varieties in this tomato salad recipe.

Muddling extracts essentail oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.