Summer

Brothy meatballs, potato-stuffed flatbreads, and more of our readers’ favorite recipes this month.

Eight peak-summer recipes. One month to cook them all.

Tomato season is dead. Long live tomato season!

Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese. 

Here’s everything you need to know.

Solicited, ever-questionable advice from Alex Beggs for your next family dinner.

We’ve got three techniques for making the most of late-season peaches, berries, and melons.

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

This is your last chance for peaches—so use them wisely.

Neither COVID-19 nor the continued lynching of the Black body has stopped us from gathering—collectively separate.

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

Cucumbers are transformed into candy-like bites in this unexpected dessert inspired by Eton mess, a British summer classic typically featuring layers of strawberries, broken meringue, and whipped cream. 

Just memorize these five rules.

This weekend is all about grillin’ and chillin’.

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

From pie to parfait, cobbler to cocktails, here are 43 ways to cook and eat all the peaches this summer.

Doogh, a salty-tangy Persian yogurt drink, is the perfect antidote to a humid summer afternoon. It’s traditionally made with dried mint (and sometimes dried rose petals and/or black pepper), but this recipe employs fresh mint for a boost of bright flavor and color. This drink can be made with flat water, but club soda adds a refreshing fizzy finish.

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

Solicited advice for outdoor dining from indoor person Alex Beggs.

In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices. It’s a foolproof and quick way to get the most flavor out of the summer vegetable, while avoiding any slimy texture.