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magazine cookingclub orange aperol sun
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A garlicky pistachio topping takes this sunny summer pasta from good to great.
5.0
(5)
Recipes
A steak dinner that’s more about the sauce than the meat.
4.0
(4)
Recipes
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
4.0
(4.2)
Recipes
Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
5.0
(5)
Easy
Recipes
Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.
5.0
(4.77)
Recipes
A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.
4.0
(4)
Recipes
Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.
5.0
(5)
Quick
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4.0
(3.96)
Quick
Recipes
Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
4.0
(4.04)
Vegan
Recipes
Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
Recipes
Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Easy
Recipes
When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.
4.3
(4.25)
Recipes
While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.
3.5
(3.5)
Recipes
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.
5.0
(5)
Quick
Recipes
“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor
4.0
(4.16)
Recipes
No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.
4.0
(4)
Recipes
Naranja agria (sour orange) gives this Nicaraguan grilled chicken its signature tang, but you can fake it using an orange and lime juice combo.
5.0
(4.83)
Easy
Recipes
Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.
5.0
(4.88)
Recipes
Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
4.7
(4.66)
Easy
Recipes
Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.
4.0
(3.9)
Recipes
This easy effervescent cocktail gets its tart-sweet vibes from bright kombucha, dry sparkling wine, a dash of Aperol, and a burst of fresh lemon juice.
5.0
(5)
Recipes
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
Recipes
A party-friendly spread that comes together in no time with marinated cuts of steak and meaty mushrooms.
5.0
(5)
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Recipes
From a kombucha spritz to a fruity slushy.