Summer

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.

A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes.

And allows you to eat as many cherry tomatoes as humanly possible.

The transition time between summer and fall is when the market is at its peak. Here’s what we’re making.

The most delicious solution to summer squash fatigue.

Vegetable-focused recipes outweighed everything this month, which means you’re hitting the farmers' market hard. We’re proud.

Grilled pork chops, skillet clams and corn, fast panna cotta, and more recipes from the great Claire Saffitz.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

If you’ve never thought, “Why doesn’t my fruit salad have more salt on it?”, well, why not?!

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.