Christina Holmes

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

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

For best flavor in this gin and juice-based cocktail, head to the farmers' market for peak-season fruit. Freeze pineapple in a single layer on a parchment-lined rimmed baking sheet until solid.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.

Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.

Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.