Labor Day

Never mad about shishito peppers making an appearance.

In case you were wondering, yes, it must be Hellmann’s.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

We can confidently say that we love these more than the ones from the ice cream truck–plus you can customize them with your favorite ice cream flavors.

This recipe from Fox Bros. Bar-B-Q in Atlanta is—how do we put this–epic.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.

Not a fan of blackberries? This cocktail recipe will be just as good with blueberries—or any other berry you like.

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.

Angel food cake is so simple, but the specific ingredients and equipment matter.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

The bright roe adds a salty pop to these hors d’oeuvres.

There’s no shortcut when it comes to caramelizing the onions—be patient.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.