Summer

By the end of August, your child will be bringing you chicken tagine with hand-rolled couscous in bed.

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Think of a radler as a shandy that uses grapefruit soda rather than lemonade. Think of this cocktail as awesome.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.

Not a fan of blackberries? This cocktail recipe will be just as good with blueberries—or any other berry you like.

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.

Seek out a tortilleria if possible; it makes a difference.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

It’s the perfect time for outdoor entertaining and we’re sharing tips and tricks on how to use your grill to whip up mouthwatering dishes for a crowd.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

Pull up a chaise lounge next to the grill and pour the frosé—these are the 25 recipes you loved most this summer.