Summer

Palya is a classic South Indian recipe usually composed of a single vegetable chopped into bite-size pieces and sautéed in oil that has been seasoned with black mustard seeds, asafetida, chile, and curry leaves. The dish is then finished with lemon juice, grated coconut, and cilantro. This same preparation is referred to by different names such as thoran or poriyal depending on which state in South India you are in. Seasonal produce is preferred, but the combination makes even the saddest of vegetables at the back of your fridge sing. 

Where to go, what to bring, where to eat, and of course, how to do it all safely.

Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required. 

Sweet summertime corn is here. And with it, the nectar of the gods: corn milk.

Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.

This Persian rice dish, known as kateh gojeh farangi, is the ideal late summer comfort food. The cinnamon tames the natural acidity of tomatoes, creating a sweet-savory aroma and flavor.

Snatch up summer’s last big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and do double duty smeared on the naan during grilling. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.

These summer dinner recipes will keep you calm, cool, and collected every day of the week. 

No offense, Mom!!

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.

Find out what’s in store for you this month—in the stars and on the plate.

Sparkling, low ABV piquette is made for lazy summer sipping

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

Too much zucchini? We've got you covered.

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

Because you'd rather be standing in shallow end of the pool than in front of the stove.

We’ve pulled out all the stops to ensure every steak that hits our grill gets the star treatment it deserves. Welcome to Steak 2.0.

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. 

Peanut butter, jelly, and buttery crackers in (no-churn!) ice cream pie form.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

Bring on the grilled veggies, fruit salads, and spicy slaws.

Summer is the time for refreshing, cooling, and fruit-filled desserts. These healthyish recipes have your back.

From muffins to salads to chowder—these are our best corn recipes.

A dream came true: Cookies and cream meets black sesame ice cream.