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Easy
A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.
4.0
(3.94)
Quick
You can also make this dish with littleneck or cherrystone clams instead of mussels.
4.0
(4.1)
Easy
Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.
3.5
(3.48)
Quick
To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.
Quick
The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.
4.0
(4.16)
Easy
Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.
4.0
(3.79)
Easy
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.
3.7
(3.7)
Quick
A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.
4.0
(3.88)
Easy
For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.
3.0
(3)
Easy
Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.
4.0
(4.12)
Easy
All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)
4.0
(3.91)
Easy
Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.
4.0
(3.87)
Quick
Quick
You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.
4.0
(3.88)
Easy
Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.
4.5
(4.47)
Easy
Lobster will get tough if overcooked, so be gentle with it during the last step.
4.0
(4.2)
Quick
The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.
3.0
(2.75)
Quick
Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.
3.0
(3.19)
Easy
With lamb rib chops, we insist you leave the fat on the bone.
4.0
(3.94)
Easy
As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.
4.0
(3.97)
While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
3.7
(3.71)
Quick
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
4.0
(4.05)
Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.
3.7
(3.72)
You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.
4.0
(4.18)