Summer

A classic Sunday supper doesn't have to mean heavy, hearty braised meat—try these lighter, fresher projects for dinner this weekend.

You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. Here’s how it’s done.

Waffles! Birthday cake! There's more than one way to squish a scoop of ice cream.

This method turns out crispy skin, juicy meat, and all you need is a cast iron skillet to make it happen.

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

Once you nail this foolproof process, you can make a fruit crumble any time, anywhere.

Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.

We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.

What's better than grilled seafood? Grilled seafood with a side of crispy rice.

Bon Appétit asked three bloggers to make their version of a summery grilled pizza. Here's what they came up with—and how to make all three yourself.

If it looks good at the market, it will be good in this salad.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

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.

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

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