Summer

Good idea alert: Cooking half the tomatoes in a skillet on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.

This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce.

Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.

The summer side dish you didn’t see coming—and the tomato-bacon broth you can’t stop eating.

Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.

Lamb shoulder: Not just for braising! We’ve got a brilliant, delicious marinade that makes it heaven on the grill.

This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.

The "More With Less" author shares her tips for irresistibly simple summer food.

Gazpacho, you've got competition.

We like to think of this refreshing sangria as spa water but with a little buzz!

You're on fire, but that doesn't mean your soup has to be.

There will be spritzes, and there will be nuggets of milky mozzarella di bufala.

A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.

A bright summer salad perfect for a long, lazy lunch menu.

A shot of cocktail bitters does wonders to bring out the raspberry flavor. Sounds crazy but you’ve got to try it.

The ultimate dinner-to-desk lunch dish.

This silky dessert is clutch when the peaches are perfect but it's too hot to bake.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

Lil' Deb's Oasis's take on Peruvian "tiger's milk" features the energizing combo of fresh citrus juice, ginger, and turmeric.

End-of-summer produce is bountiful and cheap at the farmers' market. Make the most of it.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

Make these recipes before it's too late!

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.