Summer

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

You’re looking at the quintessential summer dessert, perfected by the BA Test Kitchen. 

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

There's no summer food like a Caprese salad. And no Caprese salad is easier to transport than this version.

When you need a sugar rush, you'll always have a dessert on hand.

Juicy, fruit-filled pies call for a baked-through bottom crust.

When the temperature spikes, and all you can think about it spending time outside, these sandwiches will be there for you.

These pickles are a must-have accompaniment for BA's Best Fried Chicken Sandwich…though they’re pretty amazing on their own as a snack as well.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

Late summer means a true bounty of fresh fruits and veggies at your farmers' market. Here are three seasonal recipes to inspire you to make the most of it.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.