Dinner

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

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

A simple slaw that pairs well with meaty summer mains.

If boning the whole chicken legs isn’t your thing, just use eight skin-on, boneless chicken thighs instead.

The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

Lamb chops need enough time on the grill to let the fat render, so keep movin’ ‘em around.

This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.

A simple frittata packed with sweet red peppers, potatoes, and onions.

They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.

A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.

You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.

Lots of toasted pita for scooping up everything is nonnegotiable.

Use the smallest tomatoes you can find at the market for this recipe—they’ll be extra sweet.

The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.

This recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

The crosshatch pattern isn’t just for show (even though it does look cool)!

By this point in your life, you know that all the cooking you're doing isn't for your friends. It's for you.