Summer

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This limeade is addictive and will make your mouth pucker.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Send the group text, it’s tomato time.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

But I do love vermicelli. Don’t @ me!

Crunchy, chewy, and bright noodle salads to guest star at all your summer picnics, cookouts, and beach trips.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

Adaptable, tried-and-true recipes that leave you with plenty of time for napping/swimming/lounging.

You can’t bake, you can’t cook, but you can make hot fudge.

All the recipes from our annual Simple Issue.

The shandy is the ultimate day-drinking drink.

When you’re craving cool, crunchy veggies but still love noodles, salad ramen is here for you.

This is our idea of what a cold noodle salad dish should be.

It's the most wonderful time of the year.

I went all the way to California for these recipes.

At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.

Cue the lobsters, crabs, and soft serve.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

We can’t get enough of the smash burger, with a squishy bun and a lacy griddled patty (make that two, actually, to maximize that crispy exterior).

An understated slaw that gives us what we want: crunch and bright acidity.

This savory infused oil is about to open up your salad world.