Summer

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

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.

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?!

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

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.

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.

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.