Summer

This is how you kick off a heavy winter meal.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

Get cooking, summer's not over just yet.

Friends don't let friends hate beans.

Now's not the time to dilly-dally!

Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

We're not really sure how it happened (wasn't it just Memorial Day?), but summer is almost over. Buy the best fruits and vegetables that you can and start making the most of it—STAT.

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation.

A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.

Lightning-fast weeknight fried rice with flavor-concentrated cherry tomatoes. How? It’s a little salting trick.

You can use any combo of stone fruit in this galette, so dream big! Apricots and cherries would be divine. Peaches and nectarines make good friends…

Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

We mean it—any berry! This galette is as straightforward as it gets.

Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Does it seem like everyone you know is making Andy’s tomato galette?

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.

Hot noodles? During Rent Week? In this heat? Hell no.

One month, ten recipes. Gotta cook 'em all.