Summer

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

You see a side dish, I see dinner in a bowl.

It even inspires bad poetry.

Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you.

If your watermelon is a bit lacking in the flavor department, here's how to save it.

The BA staff sounds out on the recipes we’ve got to make before the clock strikes fall and we all turn into pumpkin bread.

Everyone is making frozen margarita pie—we wonder why!

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

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

A colorful, stunning (and dead simple) salad made with a farmers’ market bounty of different radishes.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

It’s two ingredients and the most refreshing thing you’ll drink this summer.

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

It's impressive-looking, healthy-feeling, and fancy-sounding. Tell me: What's not to love?

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

When it's this hot outside, dinner should be chill(ed).

Topped with an elaborate sesame seed-chive sprinkle.

And they’re beer styles, not specific beers, which makes it even easier to replicate at home.

It’s intensely milky, and it’s definitely not vanilla.

It’s twice as delicious and half as expensive as any pork chop you have had or ever will have.

Those colorful, strangely-shaped tomatoes are cool, sure. But what makes them the way that they are?