Summer

For cookbook author and producer Nicole Taylor, June 19 is a day for honoring the past while living thoroughly in the present. Here are her holiday must-haves.

Oddfellows’ boozy flavors let me pretend I’m at my favorite watering hole.

Starring our favorite protagonist: food!

All of the party, less of the booze.

This year is all about reconnecting with loved ones, eating good food, and kicking off our vaxxed girl summers.

Pescatarians, this one’s for you!

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

Combine perfectly ripe, in-season stone fruit (like peaches, plums, or cherries!) with a rich sweet caramel for the perfect ice cream, pound cake, and yogurt topping.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

Yes, this berry shrub recipe takes a couple of weeks to make—but once it’s ready you’ll have a tart-sweet, utterly refreshing beverage whenever you want.

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings. 

Don’t break a sweat looking for the perfect summer steak recipe. We’ve got what you need right here.